U.S. Catfish Recipe of the Month: Catfish Tacos with Jicama and Watermelon Salsa

Ingredients

• 4 U.S. Farm-Raised Catfish Fillets
• 1 cup jicama, peeled and julienned
• 2 cups watermelon, seeded and finely diced
• 1 lime, zested and juiced
• 1 tablespoon honey
• 1 tablespoon oil
• ½ teaspoon paprika
• Salt and pepper to taste
• 12 corn tortillas
• 1 ½ cups fresh arugula
• Mint sprig for garnish

Instructions

1. Heat grill to medium-high.
2. Combine jicama, watermelon, lime and honey and refrigerate for 30 minutes.
3. Brush catfish fillets with oil and sprinkle each with paprika, salt and pepper. Place on grill and cook for 3 minutes on each side.
4. Place tortilla on a plate and add a few arugula leaves, then top with a portion of catfish. Add Jicama and Watermelon Salsa and garnish with a mint sprig.

Yields: 4 servings

Learn more

We would love to hear your thoughts after trying this one! I always check the label to make sure it’s U.S. Farm-Raised Catfish and so should you. Enjoy 100% All-American!