Catfish Tacos with Chipotle Sour Cream

5 - 9
PersonalPoints™ per serving
Total Time
19 min
10 min
3 min


Light sour cream

½ cup(s)


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 fillet(s)

1 pound(s), cut into 1-inch pieces

Chipotle chili powder

½ tsp

Corn tortilla(s)

8 medium, (6-inch), warmed

Fresh lime(s)

½ medium, cut into 4 wedges

Olive oil cooking spray

2 spray(s)


  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)


Instead of catfish, you can use tilapia or flounder in this recipe.