Fish and Seafood Recipes
Birria-Style Catfish Tacos
If you love traditional Birria tacos and catfish, you will love these Birria-Style Catfish Tacos.
Ingredients
Fish
- 2 U.S. Farm-Raised Catfish fillets, sliced lengthwise
Sauce
- 10 dried guajillo chiles, seeds and stems removed
- Water
- 1 cup crushed tomatoes
- 1 (7 ounce) can chipotle peppers in adobo
- 1/3 cup white vinegar
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup minced garlic
- 1 small onion, roughly chopped
- 1/2 cup chicken stock
- 1/3 cup oil
Tacos
- Corn tortillas
- Shredded queso cheese
- Green onions
- Freshly chopped cilantro for garnish
- Lime wedges for garnish
Instructions
- Place the dried chiles in a bowl of warm water and soak for about 15 minutes.
- Once the chiles are soft, ransfer to a food processor or blender.
- Add all remaining sauce ingredients and pulse until smooth.
- Transfer to a pot over medium heat and simmer for 20 minutes.
- Add catfish and simmer for another 10 minutes.
- Gently remove the catfish from the pot and set aside.
- Remove the sauce from heat, and allow to cool slightly before assembly.
- Heat a skillet over medium-high heat. Carefully take your tortilla and coat one side in the sauce. Place on the skillet, sauce side down. Sprinkle with cheese and green onions, and add a few pieces of the catfish. Cook for 2 minutes; then fold over one side and continue to cook taco for another 2 minutes or until cheese is melted.
- Garnish with lime wedges and cilantro.
Attribution
Recipe and photo used with permission from:
The Catfish Institute