|2 servings||calories per servings 670||protein serving 31 g||carbs per serving 95 g||total fat per serving 17 g|
Take your taco game to the next level! If you’ve never tried peach crema, prepare to amaze your taste buds. It’s the perfect counterbalance to the savory herbs and spicy catfish in your tacos. Some red beans and rice on the side pumps up the protein and the flavor, making this a fan-favorite meal!
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||95 g|
|Dietary Fiber||8 g|
• Zest lime. Cut into wedges.
• In a small saucepan with a lid, combine lime zest, juice from 1 wedge, rice, 2 cups water and 1/4 teaspoon PeachDish Salt. Place over medium-high heat.
• When water simmers, cook, stirring, until most water is absorbed, about 8 minutes.
• Remove pan from heat. Fold in red beans. Cover, and let stand until rice is tender, 10-15 minutes.
MISE EN PLACE
• Pick and chop cilantro leaves
• Pick and chop parsley and oregano leaves together.
• Halve, pit and dice peach.
• Cut catfish into 4 equal pieces
• Season on all sides with blackening spice and 1/4 teaspoon PeachDish Salt.
In a small bowl, combine crema, peaches and 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil begins to smoke, carefully add fish. Cook without disturbing until well-browned on bottom, 3-5 minutes.
• Gently flip fish. Cook without disturbing until flesh is opaque throughout, 1-2 minutes.
• Transfer fish to a plate. Keep warm.
WARM TORTILLAS AS DESIRED
• Heat tortillas in a dry skillet.
• Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
Fluff rice with a fork. Fold in cilantro.
• Divide tortillas between 2 plates.
• Fill with fish, parsley and oregano and peach crema.
• Serve with rice and remaining lime wedges. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...