Cocktail Recipes, Spirits, and Local Bars

Catfish Tacos with Tomato and Avocado Salsa

Catfish Tacos with Tomato and Avocado Salsa

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
  • 4 5- to 6-inch corn or flour tortillas
  • 2 cups thinly sliced curly leaf lettuce
  • 1/4 cup crumbled feta cheese

Recipe Preparation

  • 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.

Nutritional Content

calories, 256; total fat, 9 g; saturated fat, 3 g; cholesterol, 74 mg; fiber, 3 gReviews Section

    • 1 quart vegetable oil
    • 12 to 16 corn tortillas
    • 1 cup all-purpose flour
    • 2 teaspoons salt
    • 1 cup beer (not dark)
    • 1 pound cod fillet, cut into 3- by 1-inch strips
    • Accompaniments: shredded lettuce, sour cream, avocado slices, chopped or sliced radish, red or green salsa, and lime wedges
    1. Preheat oven to 350°F.
    2. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°F.
    3. Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.
    4. While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.
    5. Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.
    6. Assemble tacos with warm tortillas, fish, and accompaniments.

    • Lettuce
    • Avocado
    • Corn
    • Jalapeno
    • Lots of cilantro
    • Shredded cheese
    • Sour cream or greek yogurt

    Tips to make Crispy Fish Tacos

    • Any type of white fish fillets can be used. For instance, basa, tilapia, cod, catfish, snapper etc. It can be frozen or fresh. Just thaw before frying.
    • Also, fry whitefish on medium or low heat instead of high. You don’t want to end up with burnt fish.
    • In addition, panko crumbs can be used instead of bread crumbs if you prefer.

    Other Fish Recipes:

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    TILAPIA FISH TACOS with cabbage slaw | Creamy AVOCADO SAUCE | TEMPURA BATTER for tilapia

    Here is the perfect recipe for incredibly delicious tilapia fish tacos paired with a refreshing cabbage slaw and a creamy avocado sauce. The tempura batter makes the tilapia deliciously crispy. The tilapia is not overpowered by anything. It’s a beautiful complement of flavors. The avocado sauce is refreshing and creamy. Do not skip it. You will enjoy and delight in it. Fish tacos are super easy to make and the outcome is so good! The day I had them, I fell in love and immediately changed the one thing I knew could make them better, which was the sauce. I wanted something refreshing and not overpowering. This avocado sauce exceeded my expectations. All put together it is amazing!
    Fish Taco Recipe.
    For the Tilapia.
    Season 4 pcs of tilapia fillets with salt and pepper..
    To prepare the pico.
    2 ea tomatoes, remove the seeds.
    1/2 onion.
    1 ea jalapeño, take out the seeds.
    1/2 yellow bell pepper.
    Small bunch of cilantro.
    1 ea lime.
    Salt to taste.
    For the creamy avocado sauce.
    2 ea ripe avocados, halved, seeded and peeled.
    1 ea garlic clove.
    1 ea lemon.
    1/2 cup of olive oil.
    1/2 cup of sour cream.
    3 ea chilli dried chilli piquin pods.
    Sal to taste.
    Garnish.
    6 thinly sliced radishes.
    Slaw.
    Shred about 1/2 a cabbage.
    -Wash and let dry.
    *Will need store bough tortillas.
    Tempura batter.
    2 cups of all purpose flour, sifted (no lumps)Lightly season w/ salt and pepper.
    2 eggs, beat.
    2 cups of ICE COLD WATER.
    Flour Tortilla: https://youtu.be/NtCf1Be7w0o.
    Horchata with cantaloupe: https://youtu.be/FzuemRluZLo.
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    Facebook: https://www.facebook.com/villacocinaofficial.
    Spanish youtube channel: https://www.youtube.com/channel/UCaSl56VzRcNPDqK6uA2zsSw.
    Except as otherwise provided, you may use the Apple and third party audio file content (including, but not limited to, the built-in sound files, samples and impulse responses) (collectively the &ldquoSample Content&rdquo), contained in or otherwise included with the Apple Software, on a royalty-free basis, to create your own original soundtracks for your film, video and audio projects. You may broadcast and/or distribute your own soundtracks that were created using the Sample Content, however, individual files may not be commercially or otherwise distributed on a standalone basis, nor may they be repackaged in whole or in part as clipart, stock animation, audio samples, sound files or music beds.

    Video taken from the channel: Villa Cocina


    Catfish Tacos & Coleslaw

    Winter may be just around the corner, but with this recipe, we’re hitting the summertime beaches of Baja California—where fish tacos are a local favorite. We’re filling our tortillas with catfish, dusted with authentic Mexican spices and fried lightly on the stove. Alongside slices of creamy avocado, a quick, classic coleslaw rounds out the tacos with delicious coolness and crunch. We’re completing the dish with a side of spicy, crispy sweet potatoes, for extra seasonal flair.

    Title

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into ½-inch-thick rounds. Cut out and discard the cabbage core thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems discard the stems. Quarter the limes. Pit, peel and thinly slice the avocado top with the juice of 2 lime wedges to prevent browning.

    Place the sweet potato on a sheet pan. Drizzle with olive oil season with salt, pepper and ¼ of the spice blend. Toss to thoroughly coat and arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

    While the sweet potato roasts, in a large bowl, combine the cabbage, carrot, mayonnaise, sugar, the juice of 2 lime wedges and as much of the onion as you&rsquod like. Toss to combine season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

    While the coleslaw marinates, place the remaining spice blend on a plate. Pat the catfish fillets dry with paper towels season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (pressing to adhere). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Transfer to a cutting board and cut each cooked fillet into 4 equal-sized pieces.

    While the catfish cooks, stack the tortillas on a large piece of aluminum foil tightly wrap the foil around the tortillas. Place directly onto the oven rack and heat 6 to 8 minutes, or until warmed through. Carefully remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.

    Divide the coleslaw between the warmed tortillas. Top each with 2 pieces of the cooked catfish. Garnish with the avocado, cilantro and remaining lime wedges. Serve with the roasted sweet potato on the side. Enjoy!

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into ½-inch-thick rounds. Cut out and discard the cabbage core thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems discard the stems. Quarter the limes. Pit, peel and thinly slice the avocado top with the juice of 2 lime wedges to prevent browning.

    Place the sweet potato on a sheet pan. Drizzle with olive oil season with salt, pepper and ¼ of the spice blend. Toss to thoroughly coat and arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

    While the sweet potato roasts, in a large bowl, combine the cabbage, carrot, mayonnaise, sugar, the juice of 2 lime wedges and as much of the onion as you&rsquod like. Toss to combine season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

    While the coleslaw marinates, place the remaining spice blend on a plate. Pat the catfish fillets dry with paper towels season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (pressing to adhere). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Transfer to a cutting board and cut each cooked fillet into 4 equal-sized pieces.

    While the catfish cooks, stack the tortillas on a large piece of aluminum foil tightly wrap the foil around the tortillas. Place directly onto the oven rack and heat 6 to 8 minutes, or until warmed through. Carefully remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.

    Divide the coleslaw between the warmed tortillas. Top each with 2 pieces of the cooked catfish. Garnish with the avocado, cilantro and remaining lime wedges. Serve with the roasted sweet potato on the side. Enjoy!


    Grouper Fish Tacos Recipe

    We love a good family meal and believe you can never go wrong with fish tacos. If you’re looking for a fun healthy crowd-pleaser, this recipe for Grouper Fish Tacos is exactly what you are looking for.

    Red Grouper is a firm textured, flaky, white meat fish known for its versatility and exquisite taste. Here at Sizzlefish, our Red Grouper has a slightly sweeter, milder flavor compared to its black grouper counterpart. That makes our red grouper perfect in this fish taco recipe. The combination of warm smoky spices and the slightly sweet grouper fillets perfectly complement each other. We baked the perfectly seasoned grouper fillets and vegetables for a couple of reasons. We love the crust the seasonings make on the fillets and by roasted the vegetable with the grouper, you get added flavor from the caramelized vegetables. Also, by roasting all of this together on a sheet pan, you get the time to throw the slaw ingredients together without having to watch over the fish while it cooks. Perfect, right?! The plump firmness of the grouper fillets hold up well against the soft corn tortillas. Top that off with the crisp freshness of the slaw…irresistible deliciousness in your hand!

    Preparation Time: 20 minutes
    Cook Time: 25 minutes
    Yield: 4 Servings


    Fish Tacos

    Fish tacos have grown in popularity over the last few years. They are basically a batter-fried fish rolled in a tortilla with slaw and a sauce. They are delicious! Try one of these recipes:

    You'll want to live everyday like it's Taco Tuesday when you make this Thai inspired recipe. Grilled mahi mahi is first marinated in lime juice, coconut milk and red.

    Method: stovetop, outdoor grill
    Time: 1-2 hours

    These copycat fish tacos from Austin's famous Hula Hut are topped with a roasted jalapeno sauce made with garlic and ranch dressing that completes the tropical island ensemble.

    Method: oven, outdoor grill
    Time: 1-2 hours

    These fish tacos are lower in fat than the typical fried versions. Cod fillets are seasoned and sauteed and piled into taco shells with a sour cream-mayo sauce, diced tomatoes, taco.

    Method: stovetop
    Time: under 30 minutes

    Mahi mahi is seasoned and sauteed then piled onto flour tortillas along with shredded cabbage and a chipotle chile-yogurt sauce.

    Method: stovetop, microwave
    Time: under 30 minutes

    Flaky tilapia is blackened and served on flour tortillas with a southwestern style cabbage slaw and pico de gallo similar to how the restaurant, Don's.

    Method: oven, stovetop
    Time: over 5 hours

    Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

    The fish in this recipe is poached in beer instead of frying, so it is lower in calories and stays flaky-tender. The tomatillo guacamole makes a perfect topping on.

    Method: stovetop, oven
    Time: 1-2 hours

    Made with cumin, salt, Canola oil, tortillas, cabbage, limes, salsa, avocado, sour cream

    Method: stovetop, oven
    Time: 30-60 minutes

    Made with tomatoes, green onion, lettuce, canned salmon, green chiles, black beans, corn taco shells, salsa

    Method: stovetop
    Time: under 30 minutes

    Made with chili garlic paste, kaffir lime leaves, napa cabbage, red cabbage, carrots, green onions, fresh cilantro, pickled ginger

    Method: stovetop
    Time: 2-5 hours

    Made with orange zest, orange juice, lemon juice, fresh oregano, jalapeno pepper, kosher salt, tomatillos, scallions, garlic

    Method: outdoor grill
    Time: 1-2 hours

    Made with sour cream, salsa, lime, white wine, lemon pepper, tomato, onion, bell pepper, jalapeno pepper

    Method: outdoor grill
    Time: under 30 minutes

    Made with corn, plum tomatoes, green onions, olive oil, fresh cilantro, jalapeno pepper, salt, black pepper, onion, red bell pepper

    Method: stovetop, outdoor grill
    Time: 30-60 minutes

    Made with taco shells, vegetable oil, taco seasoning mix, sour cream, red onion, cilantro, chipotle chiles en adobo, ahi tuna steak

    Method: microwave, stovetop
    Time: under 30 minutes

    Made with tomato, lime juice, jalapeno pepper, Dijon mustard, whitefish fillets, eggs, milk, all-purpose flour, panko bread crumbs

    Method: oven, stovetop
    Time: under 30 minutes

    Made with bread crumbs, canola oil, avocado, water, lemon juice, salt, honey, serrano pepper, mayonnaise

    Method: stovetop
    Time: 30-60 minutes

    Made with taco shells, cole slaw, tuna, salsa, mayonnaise, lime juice, hot sauce, sugar, cilantro

    Made with salt, cayenne pepper, flour, cornmeal, seasoning, vegetable oil, chipotle pepper in adobo sauce, mayonnaise, honey, lime juice

    Method: stovetop, deep fryer
    Time: 1-2 hours

    Made with fresh cilantro, garlic, limes, orange juice, tequila, ground cumin, chili powder, fish fillets, red onion, flour tortillas

    Method: stovetop, oven, outdoor grill
    Time: 30-60 minutes

    Made with orange, avocados, lime juice, green onions, cilantro, red pepper flakes, salt, cod fillets, olive oil, lemon-pepper seasoning

    Method: stovetop
    Time: under 30 minutes

    Made with salt, baking powder, dry mustard, white fish fillets, oil, corn tortillas, lime, English cucumber, red onion

    Method: stovetop
    Time: 30-60 minutes

    Made with red cabbage, green cabbage, sour cream, salsa, corn tortilla, lime juice, oil, sugar, cumin seeds

    Method: outdoor grill
    Time: 1-2 hours

    Made with grouper, non-stick cooking spray, salt and pepper, lime, hot sauce, lettuce, jalapeno pepper, cilantro, fresh mint, mustard

    Method: stovetop
    Time: under 30 minutes

    Made with lemon or lime juice, canola oil, flour tortillas, Lemon and/or lime wedges, cilantro, cole slaw mix, orange sections, red bell pepper, red onion

    Method: outdoor grill
    Time: under 30 minutes

    Made with salt, buttermilk, fresh cilantro, hot pepper sauce, kosher salt, lime juice, all-purpose flour, corn tortillas, white fish

    Method: stovetop
    Time: 2-5 hours

    Made with limes, fresh cilantro, fish fillets, salsa, mayonnaise, corn tortillas, green cabbage

    Method: oven
    Time: under 30 minutes

    Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.

    Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

    It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

    Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


    How to Make These Low-Carb Fish Tacos

    These Low-Carb Fish Tacos are naturally gluten-free because they aren’t battered and fried. They’re grilled in the oven. Just add a few spices like cumin, chili powder, and salt along with olive oil to fresh fish (I prefer wild-caught sole or cod). Cover the fish well with the spices and then bake in the oven.

    While the fish is baking, you can get all the fixings ready… like the tomatoes, purple cabbage, lettuce, avocados, cheese, and sour cream. I like to grill gluten-free corn tortillas right on my gas stovetop for my kids who prefer to eat this Low-Carb Fish Tacos with a traditional soft taco.

    Did you try this? Don’t forget to rate it and comment below to let me know how it went. You can also follow me on Facebook, Instagram and Pinterest.


    How to Make Fish Tacos

    It was only a few years ago I became familiar with tilapia, and since then, it’s become one of my faves. It’s a mild, almost sweet tasting fish that packs over 20 grams of protein in each serving. It’s firmer in texture (surprising for such a thin fillet), making it a prime candidate for all types of cooking: fried, broiled, grilled and especially here where it’s blackened. It’s basically the perfect introduction to anyone who’s still a fish-eating hold out.

    Continuing with our healthyish food preparation theme, this fish needs no extra doctoring of flours or breadcrumbs to create a delicious crust. I simply sprinkle it generously with McCormick’s Perfect Pinch Cajun seasoning, generously coating both sides and the edges of each fillet, and then set it aside for a few minutes for the seasoning to soak into the fish.

    Depending on your love of spicy food, absolutely tailor the amount of cajun seasoning to your own tastes.

    While the fish is resting, I make a saucey mash-up to top my healthy-ish tacos. I can’t eat a blackened fish sandwich without tartar sauce, and I adore fish tacos with avocado, so here I’ve blended my two loves and created a creamy avocado tartar mash. I used McCormick’s Original Tartar Sauce for Seafood as the base and added an avocado spiked with cilantro and thinned it with a bit of lime juice.

    Every fish taco needs a bite of crunch, and anyone who’s had an authentic Baja-style fish taco knows that cabbage—not lettuce—is the secret here. I used both white and purple cabbage for the presentation factor, with a squeeze of lime juice and a pinch of salt to soften it just a bit, but still keep that cabbage-crunch.

    Instead of using fried taco shells, I toast white or yellow corn tortillas, or both, in a non-stick skillet with a bit of cooking spray on each side. This takes out the raw corn taste but retains their pliable shape for stuffing. And like authentic fish tacos, I choose two tortillas for each taco.

    Now here’s where a big healthy-ish factor makes it’s play. Traditionally blackened fish is fried, but this time around I pulled out my trusty sheet pan and baked the fish in the oven. My secret for crisping it on all sides is to place the sheet pan in the oven while it is heating up, so when the fish hits the sheet pan it’s coming into contact with the hot pan and already starting a crisp crust on the bottom. I then give the top of the fish a light mist of cooking spray or vegetable oil and let it cook for about 12-15 minutes or until it flakes easily with a fork.

    The final step is a slather of creamy avocado tartar sauce and extra chopped cilantro and if my guests choose, a scoop or two of pico de gallo or salsa. But for me, an extra squeeze of lime is all the extra I need for each and every healthyish bite.


    Slyh in the Kitchen

    With Spring here, it’s time to start eating lighter. We’ve been eating more fish and fresh produce lately. My recipe for catfish tacos is a quick and easy meal to put together during the week.

    Season each side of catfish filet with salt, ground black pepper, paprika, lime zest, chili powder, and garlic powder. Drizzle juice of ½ lime onto filets. Heat 1 tablespoon olive oil on grill pan. Sauté each filet, turning ½ way through cooking. About 3-4 minutes per side. Fish should be opaque and flake easily with a fork when finished. Remove filets from heat. Place filets on a cutting board, and cut each filet in ½ lengthwise. Chop 1 Roma tomato, ½ onion, and cut avocado in slices. Shred 1 cup of lettuce. Layer ½ fish filet and some of the vegetables onto each tortilla. Sprinkle with fresh shredded mozzarella.