Taco Catfish Salad Recipe

Prep the catfish

Pat the catfish fillets dry with paper towels. Place on a plate and rub with 1 tablespoon olive oil.

In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Sprinkle the spice mix evenly over both sides of the fillets and gently press to adhere.

Let the seasoned fillets rest at room temperature for 10 minutes while you prepare the salad and dressing. Zest the lime and reserve zest for the salad (optional), then cut the lime in half for squeezing later.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and swirl to coat.

When oil is shimmering, add the fillets and cook without moving for 3–4 minutes until edges begin to brown and the underside has a golden crust.

Flip the fillets carefully and cook 2–4 minutes more, until the fish flakes easily with a fork and registers 140–145°F (60–63°C) at the thickest part. Cooking time will vary with thickness (thicker fillets may need up to 6 minutes after flipping).

Remove fillets to a cutting board, squeeze half the reserved lime over the fish, and let rest 3 minutes. Break into large flakes for topping the salads.

In a blender or using an immersion blender, combine Greek yogurt, mayonnaise, lime juice, olive oil, honey, cilantro, ground cumin, salt and pepper. Blend until smooth.

If dressing is too thick, add water 1 tablespoon at a time until you reach a pourable consistency (about 1 tablespoon). Taste and adjust salt or lime juice as needed.

Transfer dressing to a small bowl or jar and refrigerate until ready to use (can be made up to 24 hours ahead).

In a large mixing bowl, combine mixed salad greens, cherry tomatoes (halved), thinly sliced red onion, cooked corn, diced jalapeño (remove seeds for less heat), and chopped cilantro. Toss gently to combine.

Divide the dressed greens among 4 plates or two large shallow bowls (serves 2–4 depending on portion size).

Top each salad with flaked catfish pieces, sliced or diced avocado, tortilla strips or crushed chips, and a sprinkle of crumbled cotija or feta. Drizzle dressing over each salad (about 2–3 tablespoons per serving) or serve on the side.

Finish with a squeeze of remaining lime half over each salad and a light sprinkle of lime zest if reserved. Serve immediately so tortilla strips stay crisp.