FOR FRESH PICO:
½ cup chopped red and yellow grape tomatoes
1 tablespoon chopped fresh cilantro
2 tablespoon minced red onion
1 tablespoon chopped fresh jalapeño
Zest and juice of 2 limes
½ teaspoon cumin
Salt and freshly ground black pepper to taste
In a bowl, combine all of ingredients for fresh pico sauce. Cover and refrigerate until ready to serve.
FOR TACOS:
1 tablespoon olive oil
Zest and juice of 2 limes
1 teaspoon Southwestern style-seasoning
2 soft tortillas
2 catfish filets
2 fresh lettuce leaves such as Boston or leaf lettuce
In a bowl, mix the olive oil, lime juice and zest, and Southwestern sea-soning together and pour over filets. Heat a small skillet and spray with vegetable oil. Brown each tortilla on both sides. Wrap in aluminum foil and keep warm. Heat a grill pan over medium-high heat. Remove cat-fish filets from marinade and pat dry. Place each filet on hot grill pan and cook for several minutes on each side until golden brown. Transfer filets to a plate until ready to serve. Place warm tortillas on a work surface and place a lettuce leaf on each one. Tear filets into bite-size pieces and place in center of each tortilla. Spoon a couple of spoonfuls of fresh pico on top of the fish. Pull sides of tortilla together to form a cone shape. Place each taco in a shot glass to serve. Place each glass on a small plate and garnish with additional fresh pico.Yield: 4 servings
