Mexican · lunch

Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa

Name: Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 small avocado, pitted and chopped; 1/2 tablespoon black pepper; 1/2 cup buttermilk; Canola oil; 1/2 pound catfish nuggets; 1/2 teaspoon celery seed; 6 smalls corn tortillas, warmed; 4 ounces cream cheese, softened; 1/4 cup crema mexicana; 2 tablespoons fresh cilantro, chopped; 2 cloves garlic, minced; 2 cloves garlic, sliced; 1/2 Juice of lime; 1 Juice of lime; 1/2 tablespoon kosher salt; Kosher salt, to taste; 1 Zest of lemon; 1/4 cup mayonnaise; 1/4 cup mozzarella cheese; 1 teaspoon paprika; 1 Persian cucumber, diced; 2 tablespoons pimentos, chopped; 1/2 small red onion, diced; 1/2 small red onion, roughly chopped; 1 serrano pepper, finely chopped; 1 cup Mexican cheese blend; 1 teaspoon sriracha; 1/2 tablespoon Tabasco; 1 tomato, deseeded and chopped; 1 cup watermelon, seedless and chopped

“Catfish Tacos With Pimento Cheese Creman and Watermelon Salsa might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 825 calories, 27g of protein, and 59g of fat per serving. This recipe serves 4. For $3.2 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. If you have mayonnaise, lemon zest, persian cucumber, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 1 would say it hit the spot. It is a rather pricey recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 62%. If you like this recipe, you might also like recipes such as Fish Tacos with Lime Creman and Mango Salsa, Grilled Fish Tacos with Mango Salsan and Cilantro Crema, and Spiced Pork Tacos with Avocado Creman and Peach Salsa.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Avocadosmall, pitted and chopped1 small
Pepper½ tbsp
Buttermilk½ cup
Canola oil4 servings
Catfish nuggets½ lb
Celery seed½ tsp
Corn tortillaswarmed6 small
Cream cheesesoftened4 oz
Crema mexicana¼ cup
Cilantrochopped2 tbsp
Garlicminced2 cloves
Garlicsliced2 cloves
Juice of lime½
Juice of lime1
Kosher salt½ tbsp
Kosher salt4 servings
Lemon zest1
Mayonnaise¼ cup
Mozzarella cheese¼ cup
Paprika1 tsp
Persian cucumberdiced1
Pimentoschopped2 tbsp
Onionsmall, diced½ small
Onionsmall, roughly chopped½ small
Serrano pepperfinely chopped1
Mexican cheese blend1 cup
Sriracha1 tsp
Tabasco½ tbsp
Tomatodeseeded and chopped1
Watermelonseedless and chopped1 cup
Cornmeal½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Starting with the catfish, whisk together the buttermilk, lemon zest, sriracha and garlic.
2
Add the fish, coating well. Cover and pop into the fridge for an hour.While the fish chills, mix together cornmeal, salt, pepper and paprika. Set aside.For the sauce, beat the cream cheese in the bowl of an electric mixer until smooth.
3
Mix all of the ingredients together in a bowl. Chill until ready to eat.