Catfish Tacos with Pico de Gallo and Avocado Crema
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Catfish Tacos with Pico de Gallo and Avocado Crema
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| Servings |
| 6tacos |
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Ingredients
Tacos
- 6 corn tortillas
- 1pound catfish fillet
- 2tablespoon Cajun creole seasoning
Pico De Gallo
- 1cup cherry tomatoesdiced small
- 1/2medium white oniondiced small
- 2 jalapenosseeded & diced small
- 1/4cup cilantro leaveschopped
- Juice of 1 lime
- 1/4teaspoon salt
- 1/4teaspoon pepper
Avocado Crema
- 1 avocadoripe
- 1/4cup nonfat greek yogurtplain
- 2 garlic clovespaste
- 1tablespoon lime juice
- 1 avocadoripe
- 1/4cup nonfat greek yogurtplain
- 2 garlic clovespaste
- 1tablespoon lime juice
Instructions
- Wash hands and clean preparation area. Rinse all fresh fruits and vegetables under cool running water before using.
- Preheat the oven to 375 degrees F. Season the catfish fillets with the Cajun creole seasoning and bake for 25 minutes or until fillets reach an internal temperature of 145 degrees F.
- While the catfish is baking, prepare the Pico de Gallo. Combine all of the finely diced vegetables (tomatoes, onion, jalapenos, cilantro) in a medium bowl. Mix in the lime juice, salt, and pepper. Place in the refrigerator until ready to serve to let flavors combine.
- After making the Pico de Gallo, make the avocado crema. In a bowl combine the avocado and Greek yogurt, mash, and mix until well combined. Make the garlic clove into a paste using either a Microplane or by mincing the clove then running your knife blade back and forth over the minced garlic (see our tips on garlic paste). Add in garlic paste and juice of 1 lime into avocado mixture and combine well.
- To Assemble: flake the catfish and arrange evenly among tortillas, evenly distribute the Pico de Gallo and Avocado crema among tacos. Top with additional cilantro if desired.
Recipe Notes
