Zippy fish tacos with citrus slaw ideal for outdoor summertime meal

This zippy fish dish is ideal for serving on the patio or at the cottage. It incorporates catfish fillets with hints of citrus and small flour tortillas. Serve with an orange slaw to give a crispy balance to the meal.

Citrus Catfish Tacos

15 ml (1 tbsp) chili powder

15 ml (1 tbsp) canola oil

15 ml (1 tbsp) lime juice

4 farm-raised catfish fillets (each 175 to 250 g/6 to 8 oz)

8 small flour tortillas

Lime wedges (optional)

Citrus Slaw

2 oranges

杭州楼凤

500 ml (2 cups) prepared coleslaw mix

250 ml (1 cup) thinly sliced red pepper

125 ml (1/2 cup) thinly sliced red onion

30 ml (2 tbsp) each canola oil and seasoned rice vinegar

30 ml (2 tbsp) chopped fresh coriander

Citrus Slaw: Cut both ends off oranges. Using sawing motion, cut skin and white pith off oranges and discard. Using a smaller knife, cut in between segments to get orange sections and place in a large bowl. Add coleslaw mix, red pepper, red onion, oil, vinegar and coriander. Toss to combine well and set aside.

Fish Tacos: In a small bowl, stir together chili powder, oil and lime juice. Brush mixture over both sides of catfish fillets. Place in a non-stick skillet or grill pan over medium-high heat and cook for about 10 minutes, turning once, until fish flakes easily when tested with a fork. Remove to cutting board and cut each fillet in half lengthwise. Place each half of catfish on one of the flour tortillas and top with citrus slaw. Fold over and serve.

Makes 4 to 6 servings.

Nutritional information per 175-g (6-oz) serving: 485 calories; 39 g protein; 44 g carbohydrates; 18 g fat; 8 g fibre; 1.3 mg iron.

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