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Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa

 
One serving costs about $3.43 One serving costs about $3.43

$3.43 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 summer,gluten-free,pescetarian,gluten free,pescatarian lunch,main course,main dish,dinner Mexican
spoonacular Score:60%

Spoonacular Score: 60%

 

The recipe Catfish Tacos With Pimento Cheese Creman and Watermelon Salsan is ready in roughly 45 minutes and is definitely a super gluten free and pescatarian option for lovers of Mexican food. This recipe makes 4 servings with 825 calories, 27g of protein, and 59g of fat each. For $3.43 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Only a few people really liked this main course. It will be a hit at your Summer event. 1 person has made this recipe and would make it again. A mixture of tabasco, kosher salt, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is solid. Try Fish Tacos with Lime Creman and Mango Salsa, Spiced Pork Tacos with Avocado Creman and Peach Salsa, and Grilled Fish Tacos with Mango Salsan and Cilantro Crema for similar recipes.

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chateau Ste. Michelle Pinot Gris with a 4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Chateau Ste. Michelle Pinot Gris

Mild winter and spring weather continued into a long, warm, dry and stable growing season in 2001. September harvest conditions were ideal with very warm, clear days and cool nights."Fresh pear, honeydew melon and mandarin orange aromas and flavors combine with chamomile tea, honeysuckle and assorted floral characteristics..." according to winemaker, Erik Olsen. This wine pairs well with shellfish, cream-based dishes, cheese & fruit.

» Get this wine on Wine.com

Ingredients

Servings:
1 small
1 small avocado
avocado
0.5 Tbsps
0.5 Tbsps black pepper
black pepper
0.5 cups
0.5 cups buttermilk
buttermilk
some
some canola oil
canola oil
0.5 lb
0.5 lb catfish
catfish
0.5 tsps
0.5 tsps celery seed
celery seed
6 small
6 small corn tortillas
corn tortillas
4 oz
4 oz cream cheese
cream cheese
0.25 cups
0.25 cups Crema Mexicana
Crema Mexicana
2 Tbsps
2 Tbsps fresh cilantro
fresh cilantro
0.22 cloves
0.22 cloves garlic
garlic
0.22 cloves
0.22 cloves garlic
garlic
0.5
0.5  lime (juice)
lime (juice)
1
1  lime (juice)
lime (juice)
0.5 Tbsps
0.5 Tbsps kosher salt
kosher salt
some
some kosher salt
kosher salt
1
1  lemon zest
lemon zest
0.25 cups
0.25 cups mayonnaise
mayonnaise
0.25 cups
0.25 cups mozzarella cheese
mozzarella cheese
1 tsp
1 tsp paprika
paprika
1
1  diced persian cucumber
diced persian cucumber
2 Tbsps
2 Tbsps pimentos
pimentos
0.5 small
0.5 small diced red onion
diced red onion
0.5 small
0.5 small red onion
red onion
1
1  serrano pepper
serrano pepper
16 cups
16 cups shredded mexican cheese blend
shredded mexican cheese blend
1 tsp
1 tsp sriracha
sriracha
0.5 Tbsps
0.5 Tbsps tabasco
tabasco
1
1  tomato
tomato
1 cup
1 cup watermelon
watermelon
0.5 cups
0.5 cups yellow cornmeal
yellow cornmeal
1 small avocado
1 small
avocado
0.5 Tbsps black pepper
0.5 Tbsps
black pepper
0.5 cups buttermilk
0.5 cups
buttermilk
some canola oil
some
canola oil
0.5 lb catfish
0.5 lb
catfish
0.5 tsps celery seed
0.5 tsps
celery seed
6 small corn tortillas
6 small
corn tortillas
4 oz cream cheese
4 oz
cream cheese
0.25 cups Crema Mexicana
0.25 cups
Crema Mexicana
2 Tbsps fresh cilantro
2 Tbsps
fresh cilantro
0.22 cloves garlic
0.22 cloves
garlic
0.22 cloves garlic
0.22 cloves
garlic
0.5  lime (juice)
0.5
lime (juice)
1  lime (juice)
1
lime (juice)
0.5 Tbsps kosher salt
0.5 Tbsps
kosher salt
some kosher salt
some
kosher salt
1  lemon zest
1
lemon zest
0.25 cups mayonnaise
0.25 cups
mayonnaise
0.25 cups mozzarella cheese
0.25 cups
mozzarella cheese
1 tsp paprika
1 tsp
paprika
1  diced persian cucumber
1
diced persian cucumber
2 Tbsps pimentos
2 Tbsps
pimentos
0.5 small diced red onion
0.5 small
diced red onion
0.5 small red onion
0.5 small
red onion
1  serrano pepper
1
serrano pepper
16 cups shredded mexican cheese blend
16 cups
shredded mexican cheese blend
1 tsp sriracha
1 tsp
sriracha
0.5 Tbsps tabasco
0.5 Tbsps
tabasco
1  tomato
1
tomato
1 cup watermelon
1 cup
watermelon
0.5 cups yellow cornmeal
0.5 cups
yellow cornmeal

Equipment

hand mixer
hand mixer
paper towels
paper towels
whisk
whisk
bowl
bowl
hand mixer
hand mixer
paper towels
paper towels
whisk
whisk
bowl
bowl


Instructions

  1. Starting with the catfish, whisk together the buttermilk, lemon zest, sriracha and garlic. Add the fish, coating well. Cover and pop into the fridge for an hour.
  2. While the fish chills, mix together cornmeal, salt, pepper and paprika. Set aside.
  3. For the sauce, beat the cream cheese in the bowl of an electric mixer until smooth. Add the remaining ingredients, mix well, cover and chill.
  4. 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.
  5. Fill the warm tortillas with a bit of cabbage, then pieces of catfish. Top with a bit of the pimento crema sauce and serve.
  6. For salsa: Mix all of the ingredients together in a bowl. Chill until ready to eat.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.41
Ingredient
1 small avocado
½ tablespoons black pepper
½ cups buttermilk
some canola oil
½ pounds catfish
½ teaspoons celery seed
6 smalls corn tortillas
4 ounces cream cheese
¼ cups Crema Mexicana
2 tablespoons fresh cilantro
2 cloves garlic
2 cloves garlic
½ lime (juice)
1 lime (juice)
1 lemon zest
¼ cups mayonnaise
¼ cups mozzarella cheese
1 teaspoon paprika
1 diced persian cucumber
2 tablespoons pimentos
½ smalls diced red onion
½ smalls red onion
1 serrano pepper
1 cup shredded mexican cheese blend
1 teaspoon sriracha
½ tablespoons tabasco
1 tomato
1 cup watermelon
½ cups yellow cornmeal
Price
$1.50
$0.09
$0.24
$0.15
$3.27
$0.11
$0.56
$1.17
$0.59
$0.03
$0.13
$0.13
$0.13
$0.25
$0.50
$0.28
$0.43
$0.10
$0.12
$0.43
$0.18
$0.18
$0.05
$1.98
$0.04
$0.03
$0.46
$0.24
$0.26
$13.66

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
822 Calories
27g Protein
58g Total Fat
51g Carbs
20% Health Score
Limit These
Calories
822
41%

Fat
58g
90%

  Saturated Fat
16g
102%

Carbohydrates
51g
17%

  Sugar
9g
11%

Cholesterol
113mg
38%

Sodium
1698mg
74%

Get Enough Of These
Protein
27g
55%

Phosphorus
553mg
55%

Vitamin D
7µg
52%

Vitamin K
53µg
51%

Calcium
387mg
39%

Fiber
9g
38%

Vitamin C
30mg
37%

Vitamin A
1815IU
36%

Vitamin B12
1µg
33%

Manganese
0.64mg
32%

Vitamin E
4mg
32%

Vitamin B6
0.61mg
30%

Selenium
19µg
28%

Magnesium
108mg
27%

Potassium
944mg
27%

Vitamin B2
0.4mg
23%

Vitamin B1
0.34mg
22%

Zinc
3mg
22%

Folate
79µg
20%

Vitamin B5
1mg
19%

Vitamin B3
3mg
18%

Copper
0.33mg
17%

Iron
2mg
15%

covered percent of daily need

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