| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 large tomatillo, husked, rinsed and chopped
- 1 medium tomato, chopped
- 1/2 small red onion, finely chopped
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 1/2 jalapeno pepper, minced (remove seeds for less heat)
- Kosher salt
- Vegetable oil, for frying
- 1 1/4 pounds catfish fillets, cut into 1-inch pieces
- Freshly ground pepper
- 1/4 cup instant flour (such as Wondra) or cornstarch
- 8 corn tortillas, warmed
- 1 cup shredded iceberg lettuce
Instructions
- Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
- Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
Nutrition Facts
| Calories | 534 |
| Total Fat | 40 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 67 milligrams |
| Sodium | 360 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 1 grams |
| Protein | 25 grams |
Reviews
Easy, fresh, and DELICIOUS!