This flavorful meal cooks in less than 30 minutes and can go from oven to table for the ultimate do-it-yourself taco night.
Catifish Tacos with Avocado Ranch
Makes 4 to 6 servings
Ingredients
- 1½ cups sliced mini sweet peppers
- ½ medium red onion, sliced
- 3 tablespoons olive oil, divided
- 1½ teaspoons kosher salt, divided
- 1½ teaspoons ground cumin, divided
- 2 teaspoons ground paprika
- 1 teaspoon lime zest, divided
- 4 (4-ounce) catfish fillets
- 1 pint grape tomatoes, halved
- 1 medium jalapeño pepper, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 avocado, mashed
- 1 (8-ounce) container sour cream
- 1 (1-ounce) package ranch dressing mix
- Warmed flour tortillas, to serve
- Garnish: lime wedges, fresh cilantro leaves, lime zest
Instructions
- Preheat oven to 450°.
- In a medium bowl, toss together peppers, onion, 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon cumin. Place on one side of an 18x13-inch rimmed baking sheet.
- In a small bowl, combine paprika, ½ teaspoon zest, remaining 1 teaspoon salt, and remaining 1 teaspoon cumin. Drizzle catfish with remaining 2 tablespoons oil. Sprinkle paprika mixture over catfish. Place catfish in center of pan.
- In a medium bowl, combine tomatoes, jalapeño, garlic, and remaining ½ teaspoon zest. Place on other side of baking pan. Bake for 25 minutes.
- In a medium bowl, combine avocado, sour cream, and ranch dressing mix. To serve, place chunks of catfish in tortillas. Top with tomato mixture, pepper mixture, and avocado ranch. Garnish with lime, cilantro, and zest if desired.
