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 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.

  • Serves: 4
  • Time: 45 Mins
  • Category: lunch, main course, main dish, dinner
  • Health Rating: 20.0

Ingredients


Table
Grid

Instructions

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

Ingredients:

  • buttermilk
  • lemon zest
  • sriracha
  • catfish
  • garlic

Equipment:

  • whisk

Step 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.

Ingredients:

  • cream cheese
  • cornmeal
  • paprika
  • pepper
  • sauce
  • fish
  • salt
  • pop

Equipment:

  • hand mixer
  • bowl

Add the remaining ingredients, mix well, cover and chill.Once the fish has finished marinating in the buttermilk, set a shallow pat of canola oil over medium high heat. As the oil heats, drop each piece of fish into the cornmeal coating, making sure to cover all sides. Fry each piece of fish for approximately 3-5 minutes (depending on size of the nuggets) or until done. Set aside to drain on a paper towel lined plate.Fill the warm tortillas with a bit of cabbage, then pieces of catfish. Top with a bit of the pimento crema sauce and serve.For salsa

Step 1: Mix all of the ingredients together in a bowl. Chill until ready to eat.

Equipment:

  • bowl


Dietary Information

  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories825.09 kcal41.25%
Fat58.72 g90.34%
Saturated Fat16.58 g103.61%
Carbohydrates51.64 g17.21%
Net Carbohydrates41.99 g15.27%
Sugar9.72 g10.8%
Cholesterol110.65 mg36.88%
Sodium1672.18 mg72.7%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein27.4 g54.81%
Phosphorus553.93 mg55.39%
Vitamin D7.67 µg51.16%
Vitamin K53.19 µg50.65%
Calcium387.23 mg38.72%
Vitamin C31.92 mg38.7%
Fiber9.65 g38.61%
Vitamin A1815.74 IU36.31%
Vitamin B121.99 µg33.09%
Vitamin E4.94 mg32.96%
Manganese0.64 mg31.95%
Vitamin B60.62 mg30.81%
Selenium21.08 µg30.11%
Magnesium109.02 mg27.25%
Potassium945.79 mg27.02%
Vitamin B20.43 mg25.16%
Vitamin B10.34 mg22.43%
Zinc3.35 mg22.33%
Folate78.88 µg19.72%
Vitamin B51.92 mg19.21%
Vitamin B33.62 mg18.09%
Copper0.34 mg16.77%
Iron2.61 mg14.52%