Soft Catfish Tacos - cooking recipe

Ingredients

6 (6 inch) flour tortillas
1 cup chopped tomato
1 Hass avocado, chopped
1 teaspoon lime zest
1 tablespoon freshly squeezed lime juice
2 tablespoons finely chopped red onions
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1/4 cup pickled jalapeno pepper, drained and chopped
1/2 teaspoon salt
1 lb catfish fillet
2 cups shredded lettuce, for serving
shredded cheddar cheese, for serving
sour cream, for serving

Preparation

Preheat oven to 350\u00b0.
Wrap the tortillas in foil and warm in the oven for 10-15 minutes, or until heated.
Meanwhile, make the salsa.
Mix the tomato, avocado, lime zest, and juice, onion, garlic, cilantro, jalapenos, and salt in a medium bowl; set aside.
Place the catfish fillets in single layer on a rimmed baking sheet.
Move the broiler rack to a position about 5 inches from the broiler.
Preheat the broiler; you can move the tortillas to the bottom rack of the oven to keep them warm.
Broil the catfish for 6-8 minutes, or until it flakes easily when tested with a fork.
The pan will have some liquid that was released from the fish.
Cut the catfish into strips.
Top each tortilla with 1/3 cup of lettuce and then the fish strips (sprinkle with salt and pepper, if desired).
Top the tacos with the salsa and shredded cheese; serve with sour cream.