Name: Catfish Tacos with Tomato and Avocado Salsa
Ingredients: 1 cup chopped plum tomatoes; 1/2 cup chopped peeled avocado; 5 tablespoons fresh lime juice; 3 tablespoons chopped green onion; 3 tablespoons chopped fresh cilantro; 3 teaspoons minced jalapeño chilies with seeds; 1 pound catfish fillets; 2 garlic cloves, minced; 4 5- to 6-inch corn or flour tortillas; 2 cups thinly sliced curly leaf lettuce; 1/4 cup crumbled feta cheese

Ingredients

1 cup chopped plum tomatoes
1/2 cup chopped peeled avocado
5 tablespoons fresh lime juice
3 tablespoons chopped green onion
3 tablespoons chopped fresh cilantro
3 teaspoons minced jalapeño chilies with seeds
1 pound catfish fillets
2 garlic cloves, minced
4 5- to 6-inch corn or flour tortillas
2 cups thinly sliced curly leaf lettuce
1/4 cup crumbled feta cheese

Steps

Preheat oven to 350°F. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.