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.
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
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!
Spiced Catfish Tacos with Avocado Ranch Dressing
- Total Time: 35 minutes
- Yield: 2-3 Servings 1x
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
- 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