- 1 lb Catfish Fillets
- 2 Pablano or Anaheim Chiles
- 1 large or 2 medium White Onion(s)
- Fajita Seasoning (see below)
- 1 Lime (Zested and Juiced)
- 1 bundle of fresh Cilantro
- 1-2 Tomato(es)
- 2 tsp salted butter
- 8 oz Shredded Cheese (Fiesta Blend is great!)
- 8-10 small Flour Tortillas.
- 2 tbsp Mild Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Cilantro *
- 1 tsp Dried Oregano *
- 1 tsp Cumin
- 1 tsp Powdered Ground Chipotle Chili
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
* Grind the Cilantro and Oregano either with a mortar and pestle or in an herb grinder, otherwise it will be chunky and not mix well.
Slice catfish fillets into 3/4 inch strips lengthwise and 3-4 inches in length. A bit of variation or some a bit longer or shorter won’t really matter, but the recommended size tends to work well. Pat dry with paper towels then sprinkle generously with some of the fajita seasoning and allow it to sit, covered, for about 30 minutes.
Pluck the leaves off the fresh cilantro and discard the stems. Rinse and strain then set in the refrigerator until time to serve. Dice the tomato(es) into small pieces and refrigerate until time to serve as well.
With a blow torch or the flame from a gas burning stove, char the skin of the chiles until they begin to blacken and crackle, turning so as to not scorch the flesh of the chile. A pair of metal tongs comes in handy for this. After blistering the skin on each, place into a ziplock style bag. Leave them sit a minute or two in the bag until cool enough to touch without risking burning your fingers. Remove from the bag and hold under cool to luke warm running water and massage the blistered skin off the chiles. With a knife, cut off the stems and slice the chiles open length-wise. Remove the seeds and the inner membrane and discard, then slice the chiles lengthwise into thin slice.
Peel the outer layer off your onion(s) and slice into strips similar in width to the chiles.
In a skillet, melt your butter over medium heat. Once melted, increase to medium-high and add your onions and chiles. As the onions begin to turn translucent, sprinkle with a bit more of the fajita seasoning. Add in the lime juice and simmer until most of the liquid has dispensed from the pan. Now toss in your catfish, stirring occasionally for about 4 minutes. Add the lime zest and cook for approximately another 2-3 minutes, still occasionally stirring until catfish is cooked. Remove from heat.
On each tortilla place a bit of the catfish, onions, and chiles you cooked, some diced tomato, fresh cilantro, and shredded cheese.