LibreRecipes

Catfish Tacos with Tomato and Avocado Salsa

Rating

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

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.