Mexican Catfish Pasta Salad – TCI

Mexican Catfish Pasta Salad

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 8 ounces pasta
  • 1 cup roasted corn
  • 1⁄2 cup cherry tomatoes, cut in half
  • 1 avocado, chopped into chunks
  • DRESSING
  • 1⁄4 cup sour cream
  • 1⁄4 cup mayonnaise
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon garlic powder
  • 1 lime, juiced
  • 4 ounces cilantro, finely chopped
  • 1⁄2 cup cotija cheese, reserve, 1 tablespoon for garnish

How to prepare:

PREHEAT oven to 400° F.

DRIZZLE Catfish fillets with olive oil, and season with salt and pepper.

PLACE fillets on baking sheet. Bake uncovered in oven for 15 minutes.

While Catfish is cooking, PREPARE pasta per package directions, drain and cool. In a large pasta bowl, COMBINE dressing ingredients.

STIR in cooked pasta, corn, tomato and avocado, and toss to coat with dressing.

TOP with large chunks of baked Catfish, and sprinkle with 1 tablespoon of reserved cheese.

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