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Cabo Tacos

H-E-B

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes

Makes:

4 servings

Ingredients

1 1/2  pounds  catfish fillets

8  flour or corn tortillas

2  cups  finely shredded red cabbage

6  large tomatillos, cut into thin wedges

1  large white onion, cut into thin strips

1  poblano pepper, cut into thin strips

1  tablespoon  vegetable oil

2  tablespoons  seeded and chopped canned chipotle peppers in adobo sauce

1/4  cup  honey

1/4  cup  lime juice

1 1/2  teaspoons  spicy brown mustard

1/2  teaspoon  salt

Instructions


Heat oven to 250 degrees. Wrap tortillas in 2 layers of foil and heat in the oven up to 30 minutes while preparing taco filling.

Blend sauce ingredients in a bowl (chipotle peppers through salt). Measure 1/4 cup sauce and toss with shredded red cabbage. Reserve remaining sauce to serve with tacos.

Chop onion, poblano pepper and tomatillos. Slice catfish lengthwise into 1/2-inch wide strips. Cut strips into 3-inch long pieces.

Heat oil in a 12-inch skillet. Sautèacute; poblano pepper over medium-high heat 2 minutes. Add onion and cook 1 minute. Add the tomatillos and cook 2 minutes.Remove to a serving bowl.

Spread catfish strips in an even layer in same skillet. Sautèacute; over medium-high heat 2 minutes. Turn fish and cook 2 minutes longer or until white.

Fill warm tortillas with catfish, onion mixture, and cabbage to make tacos. Serve with extra sauce as desired
Nutritional Information
No Nutritional Information Available
Source:
H-E-B

Created 07/31/2009
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