Fire Grilled Catfish Tacos with Avocado & Pico de Gallo


  • 4 (6-8 ounce) Harvest Select catfish fillets, halved lengthwise

  • 2 tablespoons blackened fish seasoning blend

  • Olive oil

  • 12 (6-inch) flour or corn tortillas

  • 1 ripe avocado, sliced

  • Pico de Gallo

  • Mexican crema (or sour cream)

  • Garnish: lime wedges, cilantro sprigs, jalapeño slices


Preheat grill to medium-high heat (400-450 degrees).

Coat catfish fillets with seasoning blend; brush with olive oil. Grill catfish on oiled racks or in a grilling basket 3 to 4 minutes on each side or until fish just begins to flake. Lightly brush tortillas with olive oil and grill 1 minute on each side or until lightly toasted. Arrange catfish portions on tortillas; top with avocado, Pico de Gallo and crema. Garnish, if desired. Makes 4 to 6 servings.

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