Corn & Black Bean Catfish Tacos

This Recipe Makes: 2 Generous Servings

Suggested Pairing: “Dos Equis all the way!”

Here’s What You Will Need:

1 package Superior Select VSP Catfish Nuggets
4 corn flour tortillas
1/4 cup canned corn, drained
1/2 fresh avocado peeled, seed removed and diced
1/4 cup canned black beans, drained and rinsed
1 tbsp sour cream
1 tsp adobo sauce
Juice of 1 lime
2 tbsp fresh chopped cilantro
2 tbsp fresh diced tomato

Here’s How to Do It:

Preheat oven to 400 degrees
Remove Catfish Nuggets from package, cut into bite sized pieces, pat dry and season with salt and pepper.
Place on a greased baking sheet and place in oven, cook until fish flakes easily apart, approximately 15-20 minutes.
While catfish is cooking, combine: corn, avocado, sour cream, black beans, adobo and lime juice in a small mixing.
Season the mixture with salt and pepper and set aside.
Heat a large heavy bottom fry pan over high heat and blister the tortillas.
Place tortillas on serving platter, after fish is cooked break it apart and evenly distribute over tortillas.
Top the fish with sour cream mixture and garnish the top with the cilantro and tomato.

Got Leftovers?!:

Try mixing adobo sauce with your favorite BBQ sauce to jazz up your next pulled pork sandwich

Ring It Up! Here’s Your Checklist:

1 package of Superior Select VSP Catfish Nuggets
1 package corn tortillas
1 can corn
1 can black beans
1 fresh avocado
1 small container sour cream
1 small can adobo
1 lime
1 bunch fresh cilantro
1 fresh tomato