Fish farming is an important “crop” of North Carolina’s seafood industry. Everything from prawns and trout to hybrid bass are grown in inland ponds. Catfish are always in season.
Ingredients
Tacos
- 4 N.C. farm-raised catfish fillets
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 4 tablespoons olive oil
- 8 corn tortillas
- 2 cups finely shredded cabbage
- 4 to 6 large radishes, breakfast or icicle radish are preferred
For the crema
- 1 cup sour cream
- 1/4 cup minced cilantro
- 1/2 squeezed fresh lim
- zest from 1 lime
- salt and pepper to taste
Instructions
Preheat a large cast iron skillet on medium high heat.
Sprinkle the fillets with the cumin, coriander, salt and pepper.
Heat the oil in the skillet and sear the fish on both sides, about 4 minutes per
side.
Once the fish is done, remove from the skillet and flake the fish apart. Divide the fish equally between the tortillas. Add some cabbage and radish, and a spoonful of the sauce. Enjoy!
Makes at least 8 tacos
