Ingredients

• 1 pound catfish fillets
• 1 tablespoon lime juice
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons garlic powder
• 0.25 teaspoons paprika
• 0.25 teaspoons ground cumin
• 0.25 teaspoons ground coriander
• cooking spray

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 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.
3. 3 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.
4. 4 Make crema: Mix together sour cream, lime juice, cilantro, and chipotle peppers in a small bowl until well blended; set aside.
5. 5 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.
6. 6 Wrap corn tortillas in a damp paper towel. Heat in the microwave until warm, about 1 minute.
7. 7 Divide grilled fish evenly over corn tortillas and serve with crema, slaw, Monterey Jack cheese, tomato, avocado, and green onions.

Nutrition per serving