|2 servings||calories per servings 590||protein serving 34 g||carbs per serving 55 g||total fat per serving 27 g|
Taco Tuesday, meet Fish Friday. These zippy tacos are stuffed with flaky catfish, bright salsa and Cotija cheese, and served with a simple slaw of crunchy green cabbage, red onion, lime and honey. While both components lend refreshing notes to the dish, the green tomato in the salsa adds acidity to balance the sweetness of the slaw, making the dish all the more interesting and satisfying. These tacos are sure to be a delight, especially if you’re already daydreaming about next summer’s weather.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||11 g|
MISE EN PLACE
Zest and juice 1 lime; cut the other lime into wedges. Halve cabbage, and save 1 half for another use. Cut other cabbage half into 2 wedges, and slice very thinly; you’ll need about 2 packed cups. Halve onion, and slice 1 half very thinly (save other half for another use). Chop a few of the strips to make 1 tablespoon chopped onion. Dice green tomato. Pick and roughly chop cilantro leaves. Cut catfish fillets crosswise into thirds.
In a mixing bowl, whisk together half of lime juice, half of lime zest, honey, 1 tablespoon cooking oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Add cabbage and sliced onion, and toss to coat. Let stand until needed, tossing occasionally so that the cabbage wilts slightly in the dressing. Taste and adjust as desired with juice from lime wedges.
In a small bowl, whisk together remaining lime juice, remaining lime zest and pepper jelly. Add green tomato, chopped onion and cilantro, and toss to coat. Set aside, stirring occasionally. Taste and adjust as desired with juice from lime wedges.
In a dry skillet over medium-high heat, warm tortillas, one at a time, until soft, 30-45 seconds per side. Wrap tortillas in a clean dishtowel or aluminum foil to keep them warm as you go.
Sprinkle catfish all over with remaining 1/4 teaspoon kosher salt. Sprinkle taco seasoning all over the catfish.
In a large skillet over medium-high heat, heat remaining 1 tablespoon cooking oil. When oil shimmers and coats the entire bottom of the pan, add catfish in a single layer, leaving a little space between each piece. Cook until fish is opaque and flakes apart in the thickest part, 2-3 minutes per side, carefully flipping just once. Reduce heat if seasoning starts to darken before the fish is done.
Divide catfish between warm tortillas. Top with green tomato salsa and Cotija cheese. Serve alongside slaw and any remaining lime wedges, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...