Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa
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 rec
Instructions
- 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.
Recipe from foodista.com
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Ingredients (27)
- •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
- •1/2 Juice of lime
- •1/2 tablespoon kosher salt
- •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 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
- •1/2 cup yellow cornmeal