Cookbook author, chef and Emmy Award-nominated culinary host for television show "Good Food America."
- 8 corn tortillas, warmed through
- 2 avocado, pitted and sliced
- 1/2 cup shredded purple cabbage
- 1 cup fresh cilantro leaves
- 2 limes, quartered
- 6 tablespoons water
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 pound shallots, peeled and cut into 1/8-inch slices
- 1/2 cup + 2 tablespoons distilled white vinegar
- 1/4 cup organic sour cream
- 1 1/2 teaspoons adobo sauce
- 1/8 teaspoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons kosher salt
- Place shallots in a medium bowl. Heat water, sugar and salt together in a small saucepan until sugar and salt are dissolved. Pour over shallots and add vinegar. Stir together. Let sit until taco time!
- Combine all chipotle crema ingredients together in a small bowl. Mix well.
- Remove catfish from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the catfish with the spice rub on all sides. Discard any excess spice rub.
- Place 1 tablespoon of butter in a large sauté pan over medium-high heat. Heat until the butter bubbles up, turns brown and perhaps even smokes, approximately 2 minutes. Swirl the pan so the butter coats the bottom of the pan.
- Gently add three of the catfish filets to the pan. Cook for 2 minutes. Flip and cook for an additional 2 minutes.
- Remove filets from pan and transfer to a paper towel lined sheet tray or plate. Wipe the pan clean with a paper towel and repeat the process with the remaining fish. Flake the fish into bite-sized pieces.
Assembling the taco:
Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some catfish, cabbage, pickled shallot and cilantro. Finish with a squeeze of fresh lime. Eat. Repeat.