Fish and Seafood Recipes
Catfish Tacos with Strawberry Cilantro Salsa
Yield: 4 servings
Ingredients
Catfish
- 4 U.S. Farm-Raised Catfish Fillets
- 4 tablespoons fresh lime juice
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 3 tablespoons hot sauce
- 4 tablespoons oil
- 8 hard taco shells
- 1/2 head lettuce
Strawberry Cilantro Salsa
- 8 ounces strawberries, sliced lengthwise
- 1 lime, zested and juiced
- 1/4 cup fresh cilantro, minced
Instructions
Catfish
- Place lime juice, garlic, salt, hot sauce and oil in large re-sealable freezer bag. Seal bag and mix contents well.
- Add catfish fillets; reseal bag and coat fillets with marinade.
- Place in refrigerator for 30 minutes. While catfish is marinating, prepare the Strawberry Cilantro Salsa.
Strawberry Cilantro Salsa
- Combine strawberries, lime juice, zest and cilantro in small bowl and set aside.
- Heat grill.
- Remove catfish from bag and discard marinade.
- Place fillets on grill; cook for 3 to 4 minutes.
- Turn and grill 3 more minutes or until cooked through.
- To assemble tacos, line taco shells with lettuce.
- Cut fillets into long strips and place in shells. Top with Strawberry Cilantro Salsa.
Attribution
Recipe and photo used with permission from:
The Catfish Institute