These delicious and healthy fish tacos are so much easier to make than they look! We used catfish for our tacos, but you can use any fish you like!
Scale
Ingredients
- 2 pounds catfish filets, cut into strips (any firm fish such as flounder, tilapia, cod or snapper)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- Flour or Corn tortillas
- For The Tomato Salsa:
- 10 ounces cherry tomatoes, cut into fourths
- 1/4 cup finely diced red onion
- 1 cup watercress, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 2 teaspoons olive oil
- 2 teaspoons fresh lime juice
- For the Watercress Sauce:
- 2 cups fresh watercress
- 1/4 cup olive oil
- 2 tablespoons cream
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper
Instructions
- Make the tomato salsa by adding the ingredients to a bowl and stirring to combine. Set aside until ready or you can refrigerate for a few hours if making ahead.
- Make the watercress sauce by adding all the ingredients to ab lender and blending until smooth. Taste for seasonings and pour into a bowl.
- Add oil to a large skillet over medium heat. Season the fish with salt and pepper and then add to the hot oil. Cook for 4-5 minutes on each side until the fish is firm and opaque. Remove to a plate and cover with foil to keep warm.
- Assemble the tacos by adding a couple of strips of fish to a tortilla and then spooning tomato salsa and fresh watercress sauce on top. An additional squeeze of fresh lemon or lime is always good!
- Category: Dinner
- Method: Stove Top
- Cuisine: American
