Birria-Style Catfish Tacos – TCI

Birria-Style Catfish Tacos

Serving Size: 4

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What you’ll need:

  • Sauce:
  • 10 dried guajillo chilies, seeds and stems removed
  • Water
  • 1 cup crushed tomatoes
  • 1 (7-ounce) can chipotle peppers in adobo
  • ⅓ cup white vinegar
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ¼ cup minced garlic
  • 1 onion, small, roughly chopped
  • ½ cup chicken stock
  • ⅓ cup oil
  • Tacos:
  • 2 U.S. Farm-Raised Catfish fillets, sliced lengthwise
  • Corn tortillas
  • Shredded queso cheese
  • Green onions
  • Freshly chopped cilantro for garnish
  • Lime wedges for garnish

How to prepare:

Place the dried chilies in a bowl of warm water, and soak for about 15 minutes. Once the chilies are soft, transfer to a food processor or blender. Add all remaining sauce ingredients, and pulse until smooth.

Transfer to a pot over medium heat, and simmer for 20 minutes. Then add catfish, and simmer another 10 minutes. Gently remove the catfish from the pot, and set aside. Remove the sauce from heat, and allow to cool slightly before assembly.

Heat a skillet over medium-high heat. Carefully take your tortilla, and coat one side in the sauce. Place on the skillet, sauce side down. Sprinkle with cheese and green onions, and add a few pieces of the catfish. Cook 2 minutes; then fold over one side and continue to cook taco for another 2 minutes or until cheese is melted.

Garnish with lime wedges and cilantro.