Catfish Tacos With Tomato And Avocado Salsa

By á-174942

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
• 1 pound catfish fillets
• 2 garlic cloves minced
• 4 corn or flour tortillas - (5" to 6" dia)
• 2 cups thinly-sliced curly leaf lettuce
• 1/4 cup crumbled feta cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. 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.

This recipe yields 4 servings.

Per serving: calories, 256; total fat, 9 g; saturated fat, 3 g; cholesterol, 74 mg; fiber, 3 g.