Catfish Tacos with Chipotle Sour Cream
- Total Time
light sour cream½ cup(s)
cilantro¾ cup(s), chopped fresh
canned chipotle peppers in adobo sauce1 tsp, minced
packaged coleslaw mix (shredded cabbage and carrots)4 cup(s)
lime zest1 tsp, grated
fresh lime juice1 ½ Tbsp
canola oil2 tsp
black pepper1 tsp
table salt½ tsp
uncooked catfish fillet(s)1 pound(s), cut into 1-inch pieces
chipotle chili powder½ tsp
corn tortilla(s)8 medium, (6-inch), warmed
fresh lime(s)½ medium, cut into 4 wedges
olive oil cooking spray2 spray(s)
- Spray broiler rack with olive-oil nonstick spray and preheat broiler.
- Stir together sour cream, ¼ cup cilantro, and chipotles en adobo in small bowl.
- Stir together coleslaw mix, remaining ½ cup cilantro, lime zest and juice, oil, ½ teaspoon pepper, and ¼ teaspoon salt in large bowl.
- Sprinkle fish with remaining ½ teaspoon pepper, remaining ¼ teaspoon salt, and chipotle powder. Spray fish lightly with olive-oil nonstick spray and place on broiler rack. Broil 5 inches from heat just until opaque throughout, 3–5 minutes. Divide fish evenly among tortillas. Top evenly with slaw and sour cream mixture.
- Per serving (2 tacos)