A spicy take on fish tacos, inspired partly by Creole-blackened catfish. Still has Mexican roots, especially with the avocado crema dressing.
Provided by swearbytheprecious
Categories Mexican Fish Tacos
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with foil.
- Mix cumin, paprika, onion powder, cayenne, garlic powder, pepper, and salt together in a shallow bowl. Press catfish fillets into the seasoning mixture, pressing firmly on both sides, until coated.
- Heat oil in a skillet over medium heat. Add catfish and sear for about 2 minutes per side. Transfer to the prepared baking pan and wipe out the skillet.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Remove from the oven and cut into smaller pieces.
- Meanwhile, combine avocado, milk, sour cream, onion powder, and salt in a blender. Add one lime half (rind and all) to the blender. Squeeze the juice form the other half into the blender, and add cilantro. Blend until completely smooth.
- Heat oil for fajita vegetables in the clean skillet over medium heat. Add peppers and onion; cook until slightly browned, about 5 minutes.
- Put catfish, avocado crema, and fajita vegetables in taco shells.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 43.9 g, Cholesterol 103.1 mg, Fat 37.7 g, Fiber 8.3 g, Protein 31.6 g, SaturatedFat 8.1 g, Sodium 1428.2 mg, Sugar 6.2 g
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