40 minutes
A delightful combination of blackened catfish with a basil chipotle lime crema, served in warm corn tortillas with fresh romaine lettuce and diced tomatoes.
cups
Lime, Zested and juiced
each
Garlic Clove, Minced
each
Fresh Basil, Packed
cups
Chipotle Chile In Adobo
each
Blackening Powder
teaspoons
U.S. Farm-Raised Catfish Fillets
0 lb
Corn Tortillas, Warmed
each
Romaine Lettuce, Shredded
cups
Tomatoes, Diced
cups
1. Prepare Basil Chipotle Lime Crema
In a food processor, blend together sour cream, lime zest, lime juice, minced garlic, fresh basil, and chipotle chile in adobo until smooth. Refrigerate until ready to use.
2. Season Catfish
Rub blackening powder evenly over the catfish fillets and let rest for 20 minutes to allow the spices to penetrate.
3. Cook Catfish
Preheat a cast-iron skillet until very hot and cook the catfish for 1 minute on each side. Let rest for an additional minute off the heat.
4. Warm Tortillas
Warm the corn tortillas on a skillet or over a gas burner for about 30 seconds on each side.
5. Assemble Tacos
Break the cooked catfish into pieces onto the warmed tortillas. Top with shredded romaine lettuce, diced tomatoes, and a generous drizzle of the prepared crema. Serve immediately.
Use thick-cut, artisanal bacon, free-range, organic chicken, heirloom tomatoes, and fresh, local lettuce for the best flavors.
Use high-quality corn or flour tortillas and warm them over a gas burner or in a dry skillet to enhance texture and flavor.
Start with bacon in a cold pan and heat slowly or bake at 400°F for even cooking and perfect crispiness.
Layer chicken and bacon evenly, top with lettuce and tomatoes, and add a light drizzle of homemade ranch or aioli.
Brine your chicken with saltwater and aromatics like garlic and bay leaves, then use a spice rub to complement the bacon's smokiness.
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