Catfish Tacos with Jicama and Watermelon Salsa – TCI

Catfish Tacos with Jicama and Watermelon Salsa

Serving Size: 4

Save Recipe

Share Recipe:

What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • 1 cup jicama, peeled and julienned
  • 2 cups watermelon, seeded and finely diced
  • 1 lime, zested and juiced
  • 1 tablespoon honey
  • 1 tablespoon oil
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 12 corn tortillas
  • 1 ½ cups fresh arugula
  • Mint sprig for garnish

How to prepare:

Heat grill to medium-high.

Combine jicama, watermelon, lime and honey, and refrigerate for 30 minutes.

Brush catfish fillets with oil, and sprinkle each with paprika, salt and pepper. Place on grill, and cook for 3 minutes on each side.

Place tortilla on a plate, and add a few arugula leaves; then top with a portion of catfish. Add Jicama and Watermelon Salsa, and garnish with a mint sprig.

Serves 4