Catfish Tacos With Pimento Cheese Crema and Watermelon Salsa


Ingredients: 1 small avocado, pitted and chopped,1/2 tablespoon black pepper,1/2 cup buttermilk,Canola oil,1/2 pound catfish nuggets,1/2 teaspoon celery seed,6 smalls corn tortillas, warmed,6 smalls corn tortillas, warmed,4 ounces cream cheese, softened,1/4 cup crema mexicana,2 tablespoons fresh cilantro, chopped,2 cloves garlic, minced,2 cloves garlic, sliced,1/2 Juice of lime,1 Juice of lime,1/2 tablespoon kosher salt,Kosher salt, to taste,1 Zest of lemon,1/4 cup mayonnaise,1/4 cup mozzarella cheese,1 teaspoon paprika,1 Persian cucumber, diced,2 tablespoons pimentos, chopped,1/2 small red onion, diced,1/2 small red onion, roughly chopped,1 serrano pepper, finely chopped,1 cup Mexican cheese blend,1 teaspoon sriracha,1/2 tablespoon Tabasco,1 tomato, deseeded and chopped,1 cup watermelon, seedless and chopped,1/2 cup yellow cornmeal

  1. Starting with the catfish, whisk together the buttermilk, lemon zest, sriracha and garlic.
  2. Add the fish, coating well. Cover and pop into the fridge for an hour.While the fish chills, mix together cornmeal, salt, pepper and paprika. Set aside.For the sauce, beat the cream cheese in the bowl of an electric mixer until smooth.


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