Catfish Street Tacos with Avocado Cream
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I love anything deep fried…but my 40 year old body disagrees. So I compromise with myself and use panko bread crumbs to create a crispy, baked fish for these Catfish Tacos.
Ever since I ordered my baking rack from Amazon, I have been obsessed with breading and baking everything in the oven to create a crispy coating.
Why street tacos? Why not regular size tacos?
Well, because they are adorable!
Plus I can get more yummy stuff in them to create (in my opinion) a better ratio of yummy goodness in the middle compared to tortilla.
Use whatever size you like, though, I just think the street taco sized are perfect.
We had Avocado Cream leftover from making Turkey Sausage and Poblano Breakfast Enchiladas.
So I planned this meal to use the leftover Avocado Cream.
How to Make Catfish Tacos with Avocado Cream
Reduced fat sour cream, an avocado, lime juice, and cilantro in a food processor and that’s it.
It will last a few days in the fridge because the lime keeps the avocado from turning brown.
I cut my catfish into pieces that were sized according to my street taco tortillas.
Dip in a beaten egg and seasoned panko breadcrumbs and place on a baking sheet.
I seasoned the top with some Old Bay seasoning as well.
If you don’t already have a wire baking rack, click on the Amazon link to buy one.
These only took 10-12 minutes in a 425 degree oven.
While they baked I prepared a taco toppings bar so everyone can make their own.
Street taco tortillas, Cotija and cheddar cheese, lime, cilantro, and red cabbage…and of course the Avocado Cream and some hot sauce.
The catfish tastes just as good as deep fried.
(ok, almost, but seriously it’s SO crunchy and delicious and you will be saving a ton of fat and calories)
All that’s left to do now is have everyone assemble their own Catfish Tacos!
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Meal prep idea for leftover catfish tacos!
If you follow me, you know I like to make extras and put the leftovers into containers for lunches and meals on the go.
Here’s how I meal prepped these leftovers.
You’ll have to warm up just the fish, I suggest putting the catfish on the lid of your container and pop that in the microwave for a few seconds.
More great taco recipes to try…
Chicken Bacon Ranch Tacos
Blackstone Mahi Mahi Tacos
Bang Bang Salmon Tacos
Shrimp Tempura Sushi Tacos
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Catfish Street Tacos
Breaded and baked catfish that is crispy and perfect for tacos
Ingredients
Avocado Cream
- 8 oz reduced fat sour cream
- 1 avocado
- 1/2 cup cilantro
- juice of half a lime
Catfish Tacos
- 1 1/2-2 pounds catfish
- 2 eggs
- 1 1/2 cups panko bread crumbs
- kosher salt, pepper, Old Bay
- 10-12 tortillas, street taco size
- Choice of toppings: cheddar cheese, Cotija cheese, red cabbage, lime wedges, cilantro, hot sauce, Avocado Cream
Instructions
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For the Avocado Cream, mix all ingredients in a food processor, store in a container in the refrigerator.
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Cut the catfish into strips. beat the eggs in a bowl, season with salt and pepper. In another bowl put the panko bread crumbs, season with salt and pepper and mix until blended.
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Lay a baking rack over a baking sheet. Dip each piece of fish into the egg, then into the panko and press the crumbs into the fish slightly. Place the fish on the baking sheet. Sprinkle with Old Bay seasoning.
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Bake in a 425 degree oven for 10-12 minutes. Set out the taco toppings as it bakes.
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Remove from oven and everyone can assemble their own tacos.
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