1. Recipes

How to Make Grilled Catfish Tacos - A Step-by-Step Guide

Grilled catfish tacos are a delicious and versatile dish perfect for any occasion. Whether you're hosting a summer barbecue or looking for a quick and easy meal to whip up for the family, these tacos are sure to please. The smokey flavor of the grilled catfish pairs perfectly with the fresh and zesty toppings, creating a mouthwatering combination that will have everyone asking for seconds.

One of the best things about grilled catfish tacos is that they are incredibly simple to make. W...

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Ingredients

  • 1 pound catfish fillets
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • cooking spray
  • ¼ cup sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chipotle peppers in adobo sauce
  • 1 cup shredded red cabbage
  • ½ medium red onion, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1 ½ tablespoons lime juice
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 (12 ounce) package corn tortillas
  • ½ cup shredded Monterey Jack cheese, or to taste
  • 1 medium tomato, chopped, or to taste
  • 1 avocado, diced, or to taste
  • 2 tablespoons chopped green onions, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
  • Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
  • Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
  • Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  • Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
  • Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.

    • Nutrition

    607 cal.

    • Total Fat: 33g
    • Saturated Fat: 9g
    • Cholesterol: 91mg
    • Sodium: 692mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 11g
    • Total Sugars: 4g
    • Protein: 27g
    • Vitamin C: 29mg
    • Calcium: 262mg
    • Iron: 3mg
    • Potassium: 934mg

    Categories

    Grilled recipes
    Catfish recipes
    Taco recipes