Catfish Tacos with Tomato and Avocado Salsa
Dive into the bold, fresh flavors of these Catfish Tacos with Tomato and Avocado Salsa—a vibrant dish that’s perfect for taco night or any casual gathering. Tender catfish fillets are seasoned with a smoky blend of paprika, cumin, and garlic, then seared to perfection for a flaky, golden finish. Topped with a refreshing tomato and avocado salsa bursting with zesty lime, cilantro, and a kick of optional jalapeño, these tacos are layered with flavor in every bite. Nestled in warm corn tortillas and garnished with creamy sour cream and a touch of hot sauce, this recipe is an irresistible fusion of spice and freshness. Ready in just 30 minutes and ideal for weeknight dinners, these tacos will quickly become a family favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 filets catfish fillets
- 8 pieces corn tortillas
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium, diced tomatoes
- 2 medium, diced avocados
- 0.5 medium, finely chopped red onion
- 0.25 cup, chopped cilantro
- 2 pieces lime
- 1 small, finely chopped (optional) jalapeño
- 0.5 cup sour cream
- 2 teaspoons hot sauce
Instructions
In a small bowl, mix paprika, ground cumin, garlic powder, salt, and black pepper.
Pat dry the catfish fillets with a paper towel and rub them evenly with the spice blend.
Heat olive oil in a large skillet over medium-high heat.
Cook the catfish fillets for 3-4 minutes on each side, or until golden brown and cooked through. Use a spatula to break them into smaller pieces. Set aside.
In a mixing bowl, combine diced tomatoes, diced avocados, chopped red onion, cilantro, and (if desired) finely chopped jalapeño.
Squeeze the juice of one lime over the salsa mixture. Add a pinch of salt and gently toss to combine.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
Assemble the tacos by layering each tortilla with catfish, a spoonful of the tomato-avocado salsa, a dollop of sour cream, and a drizzle of hot sauce.
Serve immediately with lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.5 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
