Catfish “Tacos”

Sustainable, meaty catfish is my choice when making these light, lettuce-wrapped tacos.

SERVES 4

6 catfish fillets

3 tablespoons apple cider vinegar

3 tablespoons lime juice

2 jalapeño peppers, seeds discarded, minced

1⁄2 teaspoon ground cumin

1 teaspoon minced garlic

1⁄4 teaspoon sea salt

1⁄2 teaspoon freshly ground black pepper

6 green leaf lettuce leaves

1 green onion, diced

1⁄2 pint cherry tomatoes, halved

3⁄4 cup shredded red cabbage

1 avocado, sliced

2 tablespoons red hot sauce

  1. Place the fish in a marinating container or resealable plastic bag. Add the vinegar, lime juice, peppers, cumin, garlic, salt, and pepper. Refrigerate for 30 minutes.
  2. Add the contents of the container to a nonstick skillet over medium heat. Sauté until the fish is fully cooked, about 5–15 minutes depending on thickness.
  3. Divide the fish among the lettuce leaves. Top each with green onion, tomato, cabbage, and avocado. Drizzle with hot sauce. Serve immediately.