Catfish Tacos With Tomato and Avocado Salsa

This is an adopted recipe. The description was written by the original chef. "Being from California, Fish tacos are a staple in our family and the kids ask for them all the time. Feel free to substitute any firm fish like Tilaplia, salmon, snapper etc. Adapted from original recipe from Bon Appétit."

• Ready In: 46 mins
• Serves: 4

Ingredients

• Salsa

• 1  cup  chopped plum tomato
• 1⁄2 cup  chopped peeled avocado
• 5  tablespoons fresh lime juice
• 3  tablespoons  chopped green onions
• 3  tablespoons  chopped fresh cilantro
• 3  teaspoons  minced  jalapeno peppers, with seeds

• Taco

• 1  lb catfish fillet
• 2  garlic cloves, minced
• 4  corn tortillas or 4  flour tortillas
• 2  cups  thinly sliced curly leaf lettuce
• 1⁄4 cup  crumbled feta cheese

Directions

1. Preheat oven to 350°F.
2. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
3. Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl.
4. Drizzle half of lime juice mixture over fish; reserve remainder.
5. Sprinkle fish with salt and pepper; let stand 15 minutes.
6. Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
7. Preheat broiler. Broil fish just until opaque in center, about 6 minutes.
8. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.