Ingredients
For The Chutney
- 1 ripe mango, halved and cubed
- 1 red bell pepper, halved, cored, seeded, and chopped
- 1/2 onion, chopped
- 1/2 small jalapeño chile pepper, finely chopped
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 3 tablespoons light brown sugar
- Juice of 2 limes
- 1 teaspoon white vinegar
- 1 teaspoon balsamic vinegar
- Kosher salt and freshly ground black pepper
For The Black Beans
- 2 tablespoons corn oil
- 1/2 onion, chopped
- 1/2 small jalapeño chile pepper, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 15–ounce can of black beans, rinsed and drained
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro leaves, plus more for garnish
For The Taco
- 2 tablespoons granulated garlic
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 1 tablespoon sweet paprika
- 1/2 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 2 catfish fillets, 8 ounces each, rinsed and patted dry, halved crosswise
- 2 tablespoons corn oil
- 8 flour tortillas, 6–inch size
- 1/2 cup finely shredded romaine lettuce
- 1 ripe avocado, halved, pitted, peeled, and cut into cubes
- 1/2 cup sour cream
Instructions
To Make The Chutney
- In a pot over medium heat, combine the mango, bell pepper, onion, jalapeño, garlic, ginger, brown sugar, lime juice, and vinegars.
- Season with salt and pepper.
- Cook for 20 minutes, or until the chutney thickens, stirring occasionally.
- Remove from heat, cover to keep warm.
To Make The Black Beans
- Coat a pot with the oil and place over medium-low heat.
- When the oil is hot, add the onion, jalapeño, and garlic. Season with cumin, salt, and pepper.
- Cook and stir for 2 minutes, or until the vegetables are softened and fragrant.
- Mix in the beans and cook for 5 minutes longer, stirring occasionally.
- Remove from the heat. Squeeze in the lime juice and stir in the cilantro. Cover to keep warm
To Make The Tacos
- In a pie plate, combine the granulated garlic, chili powder, onion powder, paprika, cumin, and cayenne. Mix with a fork to evenly distribute the spices.
- Dredge both sides of the catfish pieces in the spice mixture to evenly coat, tapping off the excess.
- Brush a large grill pan with the oil and place over medium-high heat.
- When the oil begins to smoke, lay the catfish in the pan and grill for 3 to 5 minutes.
- Turn the fish over and grill for 3 minutes longer, or until the fish is completely cooked through.
- Remove the fish to a cutting board and shred into pieces using two forks.
- Put the tortillas on the grill for 30 seconds on each side to warm them up.
- To serve, put 2 tortillas on each plate and top with a heaping spoonful of the black beans. Divide the catfish among the tortillas. Put a spoonful of the chutney on top, and garnish with shredded lettuce, avocado, sour cream, and cilantro.
Recipe and Photo: recipes.wikia.com / CC BY-SA
