Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Grilled Catfish Tacos Recipe
Grilled catfish tacos provide a healthy alternative to fried fish tacos while maintaining incredible flavor through proper grilling or baking techniques. These nutritious tacos showcase catfish's mild, sweet flavor enhanced by grilling that adds smoky depth without heavy oils or batters. The healthy preparation method creates satisfying tacos that prove you don't need frying to achieve delicious results with tender, flaky fish.
Fish tacos can be filled with either fried fish (not healthy!) or grilled/baked fish (healthy!). These grilled catfish tacos are the healthy version, with a cream sauce and tangy cabbage slaw.
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
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Ingredients
1 pound catfish fillets
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground coriander
cooking spray
Crema:
¼ cup sour cream
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
Slaw:
1 cup shredded red cabbage
½ medium red onion, thinly sliced
¼ cup chopped fresh cilantro
1 ½ tablespoons lime juice
1 tablespoon olive oil
salt and ground black pepper to taste
Toppings:
1 (12 ounce) package corn tortillas
½ cup shredded Monterey Jack cheese, or to taste
1 medium tomato, chopped, or to taste
1 avocado, diced, or to taste
2 tablespoons chopped green onions, or to taste
Directions
Preheat an outdoor grill for medium heat and lightly oil the grate.
Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
Grill catfish on the preheated grill until fish flakes easily with a fork, about 5 minutes on each side. Remove to a plate and keep warm.
Make crema: Mix together sour cream, lime juice, cilantro, and chipotle peppers in a small bowl until well blended; set aside.
Make slaw: Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over the top. Drizzle with olive oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
Wrap corn tortillas in a damp paper towel. Heat in the microwave until warm, about 1 minute.
Divide grilled fish evenly over corn tortillas and serve with crema, slaw, Monterey Jack cheese, tomato, avocado, and green onions.
Nutrition Facts (per serving)
| 607 | Calories |
| 33g | Fat |
| 56g | Carbs |
| 27g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 607 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 9g | 47% |
| Cholesterol 91mg | 30% |
| Sodium 692mg | 30% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 11g | 39% |
| Total Sugars 4g | |
| Protein 27g | 54% |
| Vitamin C 29mg | 32% |
| Calcium 262mg | 20% |
| Iron 3mg | 18% |
| Potassium 934mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
