Catfish Street Tacos
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Breaded and baked catfish that is crispy and perfect for tacos
Course:
Main Course
Cuisine:
American, Mexican
Keyword:
Baked, best, Catfish, Crispy, Easy, Fish Taco, Lent Recipes, Recipe, Seafood, Taco, Tacos
Servings: 4
Calories: 520 kcal
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
-
For the Avocado Cream, mix all ingredients in a food processor, store in a container in the refrigerator.
-
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.
-
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.
-
Remove from oven and everyone can assemble their own tacos.