Bright, smoky and zesty flavors come together in this recipe to create the perfect catfish taco. Topped with creamy avocado ranch dressing, lime juice and fresh cilantro, these tacos take you south of the border with each tasty bite.   

Serves 2-3

Prep time: 15 minutes

Cook time: 20 minutes


  • 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  


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

To begin, preheat your oven to 425 degrees.

In a medium bowl, combine sliced bell peppers and red onion, 1-2 teaspoons of olive oil, ½ teaspoon of cumin, ½ teaspoon of paprika, salt and pepper. Toss the mixture to coat.

In a small bowl, combine sliced jalapeño and garlic, halved grape tomatoes, 1-2 teaspoons of olive oil, juice from half a lime, salt and pepper. Toss the mixture to coat.

In the center of a foil-covered baking sheet, place 2 Heartland Catfish fillets. 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.

Then, 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. Bake in pre-heated oven for 15-20 minutes, stirring the vegetables once to ensure even cooking.

While the taco filling cooks, combine avocado, sour cream and ranch dressing mix in a medium bowl. Stir to combine. Once the filling ingredients have finished cooking, flake the catfish into chunks. Place the catfish and vegetable mixtures into a warmed tortilla. Dress with avocado ranch dressing, lime juice and fresh cilantro, to taste.

Enjoy! ¡Buen provecho!

This recipe was inspired by Catfish Tacos with Avocado Ranch from Taste of the South Magazine.