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1 cup chopped plum tomatoes
½ cup chopped peeled avocado
5 tablespoons fresh lime juice
3 tablespoons chopped green onion
3 tablespoons chopped fresh cilantro
3 teaspoons minced jalapeo chilies with seeds
1 pound catfish fillets
2 garlic cloves minced
4 5 to 6 inch corn or flour tortillas
2 cups thinly sliced curly leaf lettuce
¼ cup crumbled feta cheese
Preheat oven to 350°F.
Make sure to note that amounts of lime juice and jalapeños are split between pesto and salsa.
Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeos in small bowl. Season with salt and pepper.
Place fish in single layer on small rimmed baking sheet.
Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeos in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces.
Top each tortilla with ½ cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.