Catfish Wrap with Avocado and Tomato Salsa

Scott Leysath
Written by Scott Leysath September 19, 2016



  • 1 1/2 pounds catfish fillets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon pepper
  • 1 lemon, juice only
  • 1 lime, juice only

  • 2 cups prepared coleslaw
  • Hot sauce
  • 1 cup shredded cheddar and Jack cheese
  • 4 large warm flour tortillas

    Avocado and Tomato Salsa

  • 2 ripe, but firm avocados, diced
  • 2 limes, juice only
  • 1 cup cherry or pear tomatoes, halved and drained
  • 1/4 cup red onion, minced
  • 2 garlic cloves, minced
  • 3 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons olive oil salt and pepper


    Rub fish with olive oil and lemon pepper. Grill or cook in a hot well-oiled pan until just done. While cooking, squeeze lemon and lime juice over fish. To prepare wraps, lay out a warm tortilla and put cooked fish along the bottom third of the tortilla, leaving about 2 inches of space between the fish and the bottom edge of the tortilla. Stuffing ingredients must be flat, not mounded. Spoon some coleslaw onto the fish, add a dash or two of hot sauce and top with cheese. Spoon some of the salsa onto the cheese. Fold the bottom edge over the stuffing and fold one of the sides over towards the center to keep the stuffing from falling out. Continue rolling from the bottom and serve with additional salsa on the side.

    Recipe from The Sporting Chef

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