Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, leftover-catfish soft taco. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Leftover-Catfish Soft Taco. Our local catfish restaurant, Catfish Cabin, has huge servings. I always take leftovers home and usually end up tossing them away.
Leftover-Catfish Soft Taco is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Leftover-Catfish Soft Taco is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook leftover-catfish soft taco using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Leftover-Catfish Soft Taco:
- Make ready 3 small fried catfish filets (leftover restaurant)
- Get 1/2 cup frozen black bean and corn blend
- Prepare 1/2 cup finely shredded sharp cheddar
- Make ready 1/4 cup salsa
- Take 2 small soft flour tortillas
To do so, stack two tortillas together, place a portion of shredded cabbage in center of tortilla, add a few catfish strips, top with some cilantro and spoon a tablespoon or so of dressing over the top. I don't know about you, but fish tacos are my favourite kind of tacos. Though you might be put off by the thought of an overnight fish taco, don't be. The trick is to heat the fish slowly over low heat, then saute it with some cumin, chilli powder, and garlic.
Instructions to make Leftover-Catfish Soft Taco:
- Heat catfish in microwave for 30 seconds
- Heat frozen bean blend for 1 minute
- Put 2 small flour tortillas on a plate. Top each with catfish (tear or shred with fork and evenly divide ). Top each with half of bean blend and half of cheese. Heat for 30 seconds in microwave.
- Top with salsa, fold in half and chow down.
Perhaps even cabbage to make it a nice and warm taco. Our local catfish restaurant, Catfish Cabin, has huge servings. I always take leftovers home and usually end up tossing them away. Today I was trying to think of something different for lunch and came up with this. Flaky varieties such as tilapia, trout, whiting, flounder, and red snapper make great fillings for fish tacos or seafood enchiladas when lightly marinated in cumin, lime juice, and minimal amounts of salt and pepper.
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