Catfish Tacos with Chipotle Sour Cream
Light sour cream
¾ cup(s), chopped fresh
Canned chipotle peppers in adobo sauce
1 tsp, minced
Packaged coleslaw mix (shredded cabbage and carrots)
1 tsp, grated
Fresh lime juice
Uncooked catfish fillet(s)
1 pound(s), cut into 1-inch pieces
Chipotle chili powder
8 medium, (6-inch), warmed
½ medium, cut into 4 wedges
Olive oil cooking spray
- 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)