When I bring this fruit tart to events, I constantly get requests for the recipe. Everyone continues to request more as a result of the velvety richness the mascarpone cheese adds. This dessert is not only delicious but also highly eye-catching because to the fresh fruit’s brilliant colors. Any fruit can be used as the tart’s garnish.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound catfish fillets
- 1 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- cooking spray
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chipotle peppers in adobo sauce
- 1 cup shredded red cabbage
- ½ medium red onion, thinly sliced
- ¼ cup chopped fresh cilantro
- 1 ½ tablespoons lime juice
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 1 (12 ounce) package corn tortillas
- ½ cup shredded Monterey Jack cheese, or to taste
- 1 medium tomato, chopped, or to taste
- 1 avocado, diced, or to taste
- 2 tablespoons chopped green onions, or to taste
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
- Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
- Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
- Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
- Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
- Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 11 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 692 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This is a delicious recipe! My family loved it. The flavor was great. Even my 8 year old daughter loved it (the crema was a bit spicy for her, but everything else she loved). We will definitely be making this again!