Get ready to transform your dinner routine with the most mouthwatering Tex Mex Catfish Fajitas that will transport your taste buds straight to culinary paradise! Imagine perfectly seasoned catfish, sizzling vegetables, and warm tortillas coming together in a dish so irresistible, you'll want to make it every single week. Whether you're a seafood lover, a fajita fanatic, or just someone who craves bold, exciting flavors, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Tex-Mex
Serves: 4 servings
Ingredients
- 1 lb catfish fillets
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small flour tortillas
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of catfish fillets, 1 tablespoon of olive oil, 1 sliced bell pepper, 1 sliced onion, 2 minced garlic cloves, 2 teaspoons of chili powder, 1 teaspoon of cumin, salt and pepper to taste, 8 small flour tortillas, and fresh cilantro for garnish.
- Rinse the catfish fillets under cold water and pat them dry with paper towels. This will help ensure the seasoning adheres well.
- In a small bowl, combine the chili powder, cumin, salt, and pepper. Sprinkle this spice mixture evenly over both sides of the catfish fillets, ensuring they are well-coated.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the sliced onion and bell pepper to the skillet. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly caramelized.
- Add the minced garlic to the skillet with the vegetables and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Push the sautéed vegetables to one side of the skillet. Place the seasoned catfish fillets in the other side of the skillet. Cook the catfish for about 3-4 minutes on each side, or until they are cooked through and flaky. Use a spatula to gently flip the fillets to avoid breaking them apart.
- Once the catfish is cooked, remove it from the skillet and let it rest for a minute. Then, use a fork to flake the fish into bite-sized pieces.
- Warm the flour tortillas in a separate dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted.
- To assemble the fajitas, place a portion of the flaked catfish on each tortilla, followed by the sautéed onions and bell peppers. Garnish with fresh cilantro to add a burst of flavor.
- Serve the Tex Mex catfish fajitas immediately, allowing everyone to customize their fajitas with additional toppings if desired, such as salsa, avocado, or lime wedges.
Tips
- Pat the catfish fillets completely dry before seasoning to ensure the spices stick and the fish gets a beautiful, crispy exterior.
- Don't overcrowd the skillet when cooking - this helps the catfish and vegetables caramelize instead of steaming.
- Use fresh spices for the best flavor punch. If your chili powder or cumin have been sitting in the cabinet for over 6 months, consider replacing them.
- For extra flavor, try squeezing fresh lime juice over the fajitas just before serving.
- Warm your tortillas right before serving to keep them soft and pliable.
- If you want to make this dish even more special, consider adding a quick homemade salsa or guacamole as a side.
Nutrition Facts
Calories: 294kcal
Carbohydrates: 11g
Protein: 26g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
