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Spiced Catfish Tacos with Avocado Ranch Dressing
- Total Time: 35 minutes
- Yield: 2-3 Servings 1x
Ingredients
Scale
- 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
- PREHEAT your oven to 425 degrees.
- 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.
- 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.
- PLACE 2 Heartland Catfish fillets in the center of a foil-lined baking sheet.
- 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.
- 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.
- COMBINE avocado, sour cream and ranch dressing mix in a medium bowl, while the taco filling cooks. Stir to combine.
- FLAKE the catfish into chunks once the filling has finished cooking.
- PLACE the catfish and vegetable mixtures into a warmed tortilla. Dress with avocado ranch dressing, lime juice and fresh cilantro, to taste.
- Prep Time: 15 Mins
- Cook Time: 20 Mins
