These crispy and tasty catfish street tacos are a treat. Catfish fillets are dipped in a tasty mixture of seasoned flours and then fried until they are golden brown. After that, they are put together in warm corn tortillas with fresh toppings and a smooth avocado sauce. Good for a quick and tasty meal!
Ingredients: 4 catfish fillets. 1 cup all-purpose flour. 1 teaspoon paprika. 1 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup buttermilk. 1 cup cornmeal. 1/2 cup vegetable oil. 8 small corn tortillas. 2 cups shredded cabbage. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1 lime, cut into wedges.
Instructions: Mix the flour, paprika, cayenne pepper, salt, and pepper in a bowl that is not too deep. In a separate bowl, mix the spices with the flour mixture and then coat each catfish fillet in it. Put vegetable oil in a pan and heat it over medium-high heat. It should take about 34 minutes per side to fry the catfish fillets until they are golden brown and crispy. Put paper towels down to dry. You can heat the corn tortillas up in the microwave or a dry pan. To make avocado cream, put 2 ripe avocados, 1/2 cup sour cream, 1/4 cup cilantro, 1 garlic clove, salt to taste, and the juice of 1 lime into a blender. Blend until smooth. Put a catfish fillet on each tortilla and then add shredded cabbage, diced tomatoes, diced red onion, and chopped cilantro on top. Put the toppings on top of the avocado cream and serve with lime wedges. Have fun with your avocado cream and catfish street tacos!
Prep Time: 15 minutes
Cook Time: 15 minutes
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