Catfish Tacos With Tomato and Avocado Salsa Recipe

Name: Catfish Tacos With Tomato and Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped plum tomato; ½ cup chopped peeled avocado; 5 tablespoons fresh lime juice; 3 tablespoons chopped green onions; 3 tablespoons chopped fresh cilantro; 3 teaspoons minced jalapeno peppers, with seeds; 1 lb catfish fillet; 2 garlic cloves, minced; 4 corn tortillas or 4 flour tortillas; 2 cups thinly sliced curly leaf lettuce; ¼ cup crumbled feta cheese

Servings: persons

1 cup chopped plum tomato
½ cup chopped peeled avocado
5 tablespoons fresh lime juice
3 tablespoons chopped green onions
3 tablespoons chopped fresh cilantro
3 teaspoons minced jalapeno peppers, with seeds
1 lb catfish fillet
2 garlic cloves, minced
4 corn tortillas or 4 flour tortillas
2 cups thinly sliced curly leaf lettuce
¼ cup crumbled feta cheese

1
Preheat oven to 350F.
2
Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapenos in small bowl.
3
Season with salt and pepper.
4
Place fish in single layer on small rimmed baking sheet.
5
Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapenos in another small bowl.
6
Drizzle half of lime juice mixture over fish; reserve remainder.
7
Sprinkle fish with salt and pepper; let stand 15 minutes.
8
Meanwhile, wrap tortillas in foil, enclosing completely.
9
Place in oven until heated through, about 15 minutes.
10
Preheat broiler.
11
Broil fish just until opaque in center, about 6 minutes.
12
Cut fish into 1-inch pieces.
13
Top each tortilla with 1/2 cup lettuce, then fish pieces.
14
Drizzle with reserved lime juice mixture.
15
Spoon salsa over; sprinkle with cheese.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chopped plum tomato, ½ cup chopped peeled avocado, 5 tablespoons fresh lime juice, 3 tablespoons chopped green onions, and more.

Yes, Catfish Tacos With Tomato and Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Catfish Tacos With Tomato and Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions