Catfish Tacos With Tomato And Avocado Salsa Food

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CATFISH TACOS WITH TOMATO AND AVOCADO SALSA

2004-08-20



Catfish Tacos with Tomato and Avocado Salsa image

Categories     Fish     Tomato     Broil     Quick & Easy     Feta     Lime     Avocado     Jalapeño     Cilantro     Tortillas     Lettuce     Bon Appétit

Number Of Ingredients 11

Ingredients:

  • 1 cup chopped plum tomatoes
  • 1/2 cup chopped peeled avocado
  • 5 tablespoons fresh lime juice
  • 3 tablespoons chopped green onion
  • 3 tablespoons chopped fresh cilantro
  • 3 teaspoons minced jalapeño chilies with seeds
  • 1 pound catfish fillets
  • 2 garlic cloves, minced
  • 4 5- to 6-inch corn or flour tortillas
  • 2 cups thinly sliced curly leaf lettuce
  • 1/4 cup crumbled feta cheese

Steps:

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

FISH TACOS WITH MANGO AVOCADO SALSA

2009-09-01



Fish Tacos With Mango Avocado Salsa image

What is so good about these are a fresh fruit salsa, avocado cream, grilled fish, and I love a light cabbage to bring it all together. Now, you can add tomato, or black olives which is one of my favorites and it is a very inexpensive easy dish. You can also add beans right to the dish which is also really good, or ... What is so nice, is make some of my black beans, just sauteed with garlic, lime, fresh peppers, cumin, onions makes an amazing quick side dish. If all that isn't enough, corn on the cob. Just throw some in the oven or on the grill. Or just wrap up in foil which is what I like to quite a bit. Just brush with olive oil, lime juice, salt and pepper mixed with chili powder. Just brushed on the corn. Wrapped and grilled. Then throw in some some yellow rice or Mexican rice on the side, cooked in chicken broth with scallions and cilantro and you have dinner for up to 6 people for hardly anything. But don't forget the margaritas. I am always saying that you can really have a great quick dinner with amazing flavor that really doesn't cost much. This is it!!

Provided by SarasotaCook

Categories     Weeknight

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients:

  • 3 tilapia fillets, pan seared and just broken up
  • 12 -24 flour tortillas (1 package)
  • 1 cup flour
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon lime juice
  • 1 1/2 cups shredded cabbage, makes life easy (I just use the store bought bagged)
  • 1/2 cup avocado, mashed
  • 1 cup sour cream
  • salt
  • 2 mangoes, skin removed (large and chopped)
  • 2 avocados (large or 3 large, and chopped)
  • 1 jalapeno (depending on how spicy you like it)
  • 1/4 cup red pepper, cut fine
  • 1/2 cup red onion, diced fine
  • 1/2 teaspoon garlic, minced
  • 2 limes, juice of
  • 2 tablespoons cilantro
  • 1 teaspoon vegetable oil
  • salt
  • pepper
  • 15 ounces black beans, rinsed and drained
  • black olives

Steps:

  • Salsa -- now I won't go into the whole avacado and mango peel routine. I am sure most people have seen it. And if you haven't there are enough sites on the web to tell you how to do that. So I will skip that. So -- that aside -- Salsa -- after chopping all the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper, oil, garlic, seasoning, lime juice, and just set to the side covered well with plastic wrap.
  • Avocado Creme -- just a dash of salt if needed, I don't add more than just a pinch, sour cream and avocado. I just mash wish a fork. Honestly guys and gals -- just add to a baggie and squeeze. Save the bowl and fork. Why not. I like to add it to a small bowl when I serve it but for a quick make -- it works just fine.
  • Take a couple of cups of the cabbage -- right out of the bag. Just hit it with salt and pepper. Nothing more. Like a pinch. It just reduces the juice. Put in a serving bowl and set to the side. Cover with plastic wrap. Nothing more.
  • The garnish -- open can, drain and put in bowl -- I think we can all handle that. I will never be offended if someone doesn't like them. Black olives to me just work well with mango and avocado and fish, so. I like them as a topping.
  • Now -- the salsa is made and all the flavors are mixing together. The avocado cream is chilling, And now the fish -- We are all done. Five (5) minutes and taco time.
  • Fish -- in a large baggie mix the salt, pepper and flour. Then just lightly toss fish fish to coat lightly. Now in a large frying pan non stick I prefer for this, add the oil and heat to medium heat. Just pan saute the fish until lightly brown on each side. It only takes 2 or so minutes per side. Once done -- just remove the fish and drain on a paper towel.
  • Beans -- just heat up in a measuring cup in the microwave. Nothing more for this -- ok some time a squirt some lime in it if if had some left. not a big deal. Enough big flavors for this dish.
  • Tortillas -- I wrap my tortillas in foil and just warm up in the oven as I cook the fish. They just take 10 minutes. is all. Nothing much. They can also be heated up on a grill too.
  • Dinner -- Just serve all the ingredients so everyone can put them together them selves. Taco Bar Style. A bowl of the fresh fish, just broken up, the cabbage, beans, the sauce, olives and the salsa. Now, if you want to add some salsa, tomato based you can. To me NO WAY.
  • Ok - Tortilla warm, then -- Cabbage chilled, then -- Warm beans, then -- Fish warm, then -- Sauce chilled, then -- Salsa chilled, -- Now -- everyone has the best fish taco around trust me. I have a taco party every year. I make this and also make the traditional and then a chicken one. This is by far the requested one.
  • If you want cheese, I prefer a provolone or monterey jack, bland, but I don't for this dish.
  • That taco bar is worthy or any party. If I add the beans to the dish I don't add as a side. but a nice green salad and some rice is such a easy thing to add. This is one of my OH SO INEXPENSIVE MEALS. with summer prices for fruit and Tilapia so cheap. This easily feeds 6-8 and is worth entertaining with.
  • Remember to make in steps. There are a lot, but nothing is hard.

Nutrition Facts : Calories 667.4, Fat 32.6, SaturatedFat 9, Cholesterol 16.9, Sodium 704.9, Carbohydrate 83.2, Fiber 14.3, Sugar 13.8, Protein 15.4

BLACKENED CATFISH WITH MANGO AVOCADO SALSA

2022-06-27



Blackened Catfish with Mango Avocado Salsa image

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! -Laura Fisher, Westfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 12

Ingredients:

  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2-1/4 teaspoons pepper, divided
  • 3/4 teaspoon salt, divided
  • 4 catfish fillets (6 ounces each)
  • 1 medium mango, peeled and cubed
  • 1 medium ripe avocado, peeled and cubed
  • 1/3 cup finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil

Steps:

  • Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 376 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

Top Asked Questions

  1. Are fried catfish tacos easy to make?
    These crispy tacos make for an easy dinner. These oven "fried" catfish filets are just as crispy as pan-fried filets but a lot less messy to make. The tender, tasty fish is soaked in buttermilk and covered in panko breadcrumbs flavored with Cajun seasoning.
  2. How to cook avocado and tomatoes for tacos?
    Simply add to a large bowl, diced avocado, tomatoes of choice, onion, cilantro, olive oil, the juice of lime or lemon, and a pinch of salt and pepper. Mix to combine and serve immediately! Serve on grilled meat, tacos, burrito bowls, as a side salad, or on toasted bread!
  3. What is the best salsa recipe for tacos?
    A simple diced avocado, tomato, red onion, and cilantro salsa dressed in olive oil, lime, salt, and pepper. This flavor-packed salsa is great on tacos, burrito bowls, grilled meat, or simply with tortilla chips. Add the avocado, tomato, onion, and cilantro to a large mixing bowl.
  4. What is the best way to make avocado salsa?
    This flavor-packed salsa is great on tacos, burrito bowls, grilled meat, or simply with tortilla chips. Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. Gently stir with a spoon until fully combines.

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