Crispy Catfish Tacos with Mango Avocado Salsa – TCI

Crispy Catfish Tacos with Mango Avocado Salsa

Recipe courtesy of U.S. Farm-Raised Catfish partner, Cara Greenstein @cara_melized.

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets (any size)
  • 2 tablespoons buttermilk or 1 egg
  • Garlic powder
  • Salt and pepper
  • Chili lime seasoning, optional
  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • Salsa
  • 1 ear corn kernels
  • 1 medium yellow heirloom tomato, diced (about ⅓ cup)
  • 1 small avocado, diced (about ½ cup)
  • ¼ cup diced red onion
  • 1 mango, diced (about ½ cup)
  • 1 tablespoon chopped cilantro
  • Juice of 1 lime
  • 1 teaspoon salt
  • Chili lime seasoning, to taste

How to prepare:

Mango Avocado Salsa:

Heat a dry small saucepan over medium-high heat. Cut kernels off the cob, and add corn to the hot skillet in a single layer, allowing to blister 2 to 3 minutes before tossing. Cook for 2 more minutes.

Transfer to a medium bowl. Add remaining ingredients, and carefully stir until combined.

Marinate for 30 minutes, tasting and seasoning accordingly. Set aside while preparing catfish.

Catfish:

Pour milk or egg in a shallow bowl or plate, and stir in garlic powder, salt and chili lime seasoning.

In a second bowl, add panko. Dip each fillet in milk or egg mixture and then panko.

Heat olive oil in skillet over medium-high heat. Pan-sear catfish fillets for 3 minutes on each side. Transfer to a paper towel-lined plate, and carefully slice each fillet into 2 to 3 pieces.

To serve, add a pinch of lettuce to each tortilla, followed by piece of catfish and generous spoonful of salsa.

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