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Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa

Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa

By Polina Bykova
0’ Prep time
45’ Cook time
45’ Total time
910 Calories
4 Serving

Summary

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.
Polina Bykova 0 Followers

Step by Step

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Step 1

Starting with the catfish, whisk together the buttermilk, lemon zest, sriracha and garlic. Add the fish, coating well. Cover and pop into the fridge for an hour.
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Step 2

While the fish chills, mix together cornmeal, salt, pepper and paprika. Set aside.
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Step 3

For the sauce, beat the cream cheese in the bowl of an electric mixer until smooth. Add the remaining ingredients, mix well, cover and chill.
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Step 4

Once the fish has finished marinating in the buttermilk, set a shallow pat of canola oil over medium high heat. As the oil heats, drop each piece of fish into the cornmeal coating, making sure to cover all sides. Fry each piece of fish for approximately 3-5 minutes (depending on size of the nuggets) or until done. Set aside to drain on a paper towel lined plate.
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Step 5

Fill the warm tortillas with a bit of cabbage, then pieces of catfish. Top with a bit of the pimento crema sauce and serve.
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Step 6

For salsa: Mix all of the ingredients together in a bowl. Chill until ready to eat.

Ingredient

  • lemon peel
    lemon peel
    1
  • black pepper
    black pepper
    0.5 tbsps
  • garlic
    garlic
    2 cloves 2 cloves
  • buttermilk
    buttermilk
    120 milliliters
  • white corn tortilla
    white corn tortilla
    6 smalls
  • serrano pepper
    serrano pepper
    1
  • sriracha
    sriracha
    1 teaspoon
  • mexican cheese
    mexican cheese
    112 grams
  • mexican crema
    mexican crema
    59 milliliters
  • catfish
    catfish
    226.8 grams
  • persian cucumber
    persian cucumber
    1
  • mayonnaise
    mayonnaise
    56 milliliters
  • kosher salt
    kosher salt
    0.5 tbsps 4
  • cilantro
    cilantro
    2 tbsps
  • lime juice
    lime juice
    0.5 1
  • tomato
    tomato
    1
  • cornmeal
    cornmeal
    79.5 grams
  • canola oil
    canola oil
    4
  • paprika
    paprika
    1 teaspoon
  • tabasco sauce
    tabasco sauce
    0.5 tbsps
  • celery seed
    celery seed
    0.5 teaspoons
  • watermelon
    watermelon
    152 grams
  • cream cheese
    cream cheese
    113.4 grams
  • avocado
    avocado
    1 small
  • red onion
    red onion
    0.5 smalls 0.5 smalls
  • mozzarella
    mozzarella
    28 grams
  • pimiento
    pimiento
    2 tbsps

Nutrition Facts

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