Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa

Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa

  Ready in : 45 mins

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.

Ingredients

avocado

avocado

1 small

pepper

pepper

0.5 tablespoon

buttermilk

buttermilk

0.5 cup

canola oil

canola oil

4 servings

catfish nuggets

catfish nuggets

0.5 pound

celery seed

celery seed

0.5 teaspoon

corn tortillas

corn tortillas

6 small

cream cheese

cream cheese

4 ounces

crema mexicana

crema mexicana

0.25 cup

cilantro

cilantro

2 tablespoons

garlic

garlic

2 cloves

garlic

garlic

2 cloves

juice of lime

juice of lime

0.5

juice of lime

juice of lime

1

kosher salt

kosher salt

0.5 tablespoon

kosher salt

kosher salt

4 servings

lemon zest

lemon zest

1

mayonnaise

mayonnaise

0.25 cup

mozzarella cheese

mozzarella cheese

0.25 cup

paprika

paprika

1 teaspoon

persian cucumber

persian cucumber

1

pimentos

pimentos

2 tablespoons

onion

onion

0.5 small

onion

onion

0.5 small

serrano pepper

serrano pepper

1

mexican cheese blend

mexican cheese blend

1 cup

sriracha

sriracha

1 teaspoon

tabasco

tabasco

0.5 tablespoon

tomato

tomato

1

watermelon

watermelon

1 cup

cornmeal

cornmeal

0.5 cup

Cooking in Steps

  1. 1
    Starting with the catfish, whisk together the buttermilk, lemon zest, sriracha and garlic.

    buttermilk

    buttermilk

    lemon zest

    lemon zest

    sriracha

    sriracha

    catfish

    catfish

    garlic

    garlic

    whisk
    whisk
  2. 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.

    cream cheese

    cream cheese

    cornmeal

    cornmeal

    paprika

    paprika

    pepper

    pepper

    fish

    fish

    salt

    salt

    hand mixer
    hand mixer
    bowl
    bowl