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Catfish Tostadas with Pineapple Salsa and Oaxaca Cheese

Catfish Tostadas with Pineapple Salsa and Oaxaca Cheese


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


  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.

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