Upgrade your next Taco Tuesday with this rendition, which yields a golden, crispy crust with just a drizzle of olive oil in your nonstick skillet. And fair warning: you’ll be inhaling this salsa by the spoonful. Save enough to top your tacos!
- 1 ear corn kernels
- 1 medium yellow heirloom tomato, diced (about 1/3 cup)
- 1 small avocado, diced (about 1/2 cup)
- 1/4 cup diced red onion
- 1 mango, diced (about 1/2 cup)
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- 1 teaspoon salt
- Chili lime seasoning, to taste
- 8 mini tortillas
- 1 cup shredded romaine lettuce
Heat a small dry saucepan over medium-high heat. Add corn to hot skillet in a single layer, allowing to blister 2-3 minutes before tossing. Cook for two more minutes. Transfer to a medium bowl. Add remaining ingredients and carefully stir until combined. Marinate for 30 minutes, tasting and seasoning accordingly. Set aside while preparing catfish.
- 4 U.S. Farm-Raised Catfish fillets
- Salt + pepper
- Garlic powder
- Chili lime seasoning, optional
- 1/2 cup panko bread crumbs
- 2 tablespoons buttermilk or 1 egg
- 2 tablespoons olive oil
Pour milk or egg into a shallow bowl or plate and stir in garlic powder, salt, and chili lime seasoning. In a second bowl, add panko. Dip each fillet in milk or egg mixture and then panko. Heat olive oil in skillet over medium-high heat. Pan-sear catfish fillets for 3 minutes on each side. Transfer to a paper towel-lined plate and carefully slice each fillet into 2-3 pieces.
To serve, add a pinch of lettuce to each tortilla, followed by a piece of catfish and a generous spoonful of salsa.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.