Ingredients

2 Heartland Catfish Fillets
1 Yellow Bell Pepper, sliced
1 Orange Bell Pepper, sliced
½ Red Onion, sliced
½ Pint of Grape Tomatoes, halved lengthwise
1 Jalapeño, sliced
2 Cloves of Garlic, sliced
1 Lime
5 Tablespoons Olive Oil
2 Teaspoons Cumin
2 Teaspoons Paprika
Salt and Pepper, to taste
Warmed Tortillas
Fresh Cilantro Leaves

Dressing
1 Avocado, mashed
8 oz. of Sour Cream
1 Package of Ranch Dressing Mix

Instructions

Click here for instructions with step-by-step pictures.

    1. PREHEAT your oven to 425 degrees.
    2. COMBINE sliced bell peppers and red onion, 1-2 teaspoons of olive oil, ½ teaspoon of cumin, ½ teaspoon of paprika, salt and pepper in a medium bowl. Toss the mixture to coat.
    3. COMBINE sliced jalapeño and garlic, halved grape tomatoes, 1-2 teaspoons of olive oil, juice from half a lime, salt and pepper in a small bowl. Toss the mixture to coat.
    4. PLACE 2 Heartland Catfish fillets in the center of a foil-lined baking sheet.
    5. SEASON the fillets with 1 teaspoon of cumin, 1 teaspoon of paprika, salt and pepper, then drizzle each with 1 tablespoon of olive oil. Flip the fillets to season the other side with remaining spices.
    6. ADD the seasoned peppers and onions to one side of the baking sheet, and add the seasoned tomatoes, jalapeño and garlic to the other side of the baking sheet.
    7. BAKE in pre-heated oven for 15-20 minutes, stirring the vegetables once to ensure even cooking.
    8. COMBINE avocado, sour cream and ranch dressing mix in a medium bowl, while the taco filling cooks. Stir to combine.
    9. FLAKE the catfish into chunks once the filling has finished cooking.
    10. PLACE the catfish and vegetable mixtures into a warmed tortilla. Dress with avocado ranch dressing, lime juice and fresh cilantro, to taste.