Blackened Catfish Tacos

With Avocado Sauce Prep: 15 minutes Cook: 10 minutes Servings: 6

Ingredients

  • Tacos:
  • 16 oz catfish fillets
  • 1½ teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • salt to taste
  • Slaw:
  • ¼ red cabbage thinly sliced
  • ¼ green cabbage thinly sliced
  • ½ medium onion thinly sliced
  • ¼ cup chopped cilantro
  • juice of 1 lime
  • Avocado Sauce:
  • ¼ cup Greek yogurt
  • ½ ripe avocado pitted and skinned
  • 1 tablespoon chopped cilantro
  • juice of ½ lime
  • 1 tablespoon water
  • salt to taste

Directions

  • In a small bowl, combine the paprika, dried oregano, garlic powder, cayenne pepper, cumin, salt and sugar.
  • Pat the tilapia fillets dry on both sides with paper towels and liberally sprinkle on the blackening spice mix. Flip the fillets over and repeat so both sides are well coated.
  • Prepare the avocado sauce: Blend all the ingredients in a food processor until your desired consistency is reached. Add a little more water if needed.
  • Make the cabbage slaw: Toss all ingredients together in a large bowl.
  • Cook the fish:Heat 2 tablespoons of oil in a large skillet on medium-high heat. Add the fish and cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Transfer to a serving dish. Start with 1 tortilla, layer the cabbage slaw first, then about ½ of a tilapia filet, some more slaw, cilantro, and drizzle with avocado sauce. Serve with a lime wedge.

  • Calories: 212, Fat: 9.4g, Saturated Fat: 1.6g, Cholesterol: 32mg, Sodium: 242mg, Carbohydrates: 17.4g, Fiber: 3.7g, Sugar: 3.7g, Protein: 16.2g