Catfish Tacos with Chipotle Sour Cream
6
Points®
Total time: 19 min • Prep: 10 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Ingredients
Light sour cream
½ cup(s)
Cilantro
¾ cup(s), chopped fresh
Canned chipotle peppers in adobo sauce
1 tsp, minced
Packaged coleslaw mix (shredded cabbage and carrots)
4 cup(s)
Lime zest
1 tsp, grated
Fresh lime juice
1½ Tbsp
Canola oil
2 tsp
Black pepper
1 tsp
Table salt
½ tsp
Uncooked catfish
1 pound(s), cut into 1-inch pieces
Chipotle chili powder
½ tsp
Corn tortilla
8 tortilla(s), medium, (6-inch), warmed
Lime
½ medium, cut into 4 wedges
Olive oil cooking spray
2 spray(s)
Instructions
1
Spray broiler rack with olive-oil nonstick spray and preheat broiler.
2
Stir together sour cream, ¼ cup cilantro, and chipotles en adobo in small bowl.
3
Stir together coleslaw mix, remaining ½ cup cilantro, lime zest and juice, oil, ½ teaspoon pepper, and ¼ teaspoon salt in large bowl.
4
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.
5
Per serving (2 tacos)
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