Mango Catfish Tacos
Posted by Gia
Black Pepper, Jalapeno Pepper, Garlic Powder, Catfish Fillets, Salt, Vegetable Oil, Lime, Mango, Ground Cumin, Paprika, Corn Tortillas, All-Purpose Flour, Red Onion, Cilantro
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Mango Catfish Tacos Recipe
Mango Catfish Tacos are a refreshing take on traditional fish tacos. Fresh mango's sweet and tangy flavor complements crispy catfish and a zesty lime crema perfectly.
Ingredients
- 1/4 teaspoon black pepper
- 1 jalapeno pepper, seeded and minced
- 1/2 teaspoon garlic powder
- 1 pound catfish fillets
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 lime, cut into wedges
- 1 cup diced mango
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 8 corn tortillas
- 1/2 cup all-purpose flour
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
Time Needed
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Instructions
- Preheat the oven to 350°F.
- Combine the flour, cumin, paprika, garlic powder, salt, and pepper in a small mixing bowl.
- Shake off any excess flour before dredging the catfish fillets.
- In a large skillet over medium-high heat, heat the vegetable oil.
- Cook for 3-4 minutes per side, or until golden brown and cooked through, for catfish fillets.
- Remove from the heat and set aside to cool slightly before flaking with a fork.
- Warm the tortillas in the oven for 3-5 minutes, or until they are warm and pliable.
- To make tacos, divide the flaked catfish among the tortillas.
- Add diced mango, red onion, cilantro, and jalapeno on top.
- Fresh lime juice should be squeezed over each taco.
- Serve and have fun.
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