Catfish Tostadas with Pineapple Salsa and Oaxaca Cheese

Ingredients

Catfish Tostadas

• 6 3/5 oz. catfish fillets
• salt and pepper to taste
• shredded oaxaca cheese
• carrots, shredded
• cabbage, shredded
• tomatoes, diced
• tostada shells
• cilantro for garnish

Mango Salsa

• 1 jalapeno pepper, ribs and seeds removed, minced
• 2 cups fresh pineapple, diced
• ½ small red onion, chopped
• 2 ½ tablespoons lime juice
• 3 tbsp cilantro, chopped

Preparation

1. For the pineapple salsa, combine all the ingredients in a bowl, cover and refrigerate for 20 minutes.
2. For the catfish, season the catfish fillets on both sides with salt and pepper to taste. Heat a greased nonstick skillet on medium-high heat. Place the catfish fillets in the skillet and cook for about 3 minutes per side. When the catfish is done cooking, transfer to a cutting board and roughly flake with a fork.
3. To assemble tacos, divide the catfish amongst the tostada shells and top with the cabbage, pineapple salsa, tomatoes, carrots and shredded oaxaca cheese. Garnish with cilantro.

• Type: Lunch, Dinner, Entree
• Categories: Recipes
• Tags: Dinner, Entrée, Fish Taco, Lunch, Mexican, Seafood, Taco Nation
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