Makes 12 tacos, serving 4 as a light meal
- ½ medium white onion
- 3 garlic cloves, peeled and roughly chopped
- 3 tablespoons fresh lime juice
- ¼ teaspoon cumin, preferably freshly ground
- 4 catfish fillets, total about 1 ½ pounds
- Vegetable or olive oil for brushing or spritzing
- 2 or 3 tablespoons chopped fresh cilantro for garnish
- 1 jar (16 oz.) Frontera Tomatillo Salsa
- A small bowlful of lime wedges for serving
- 12 fresh, warm corn tortillas
- In a food processor or blender, combine ¼ of the onion, the garlic, lime juice, cumin and ½ teaspoon salt. Process to a smooth puree. Place the fish fillets in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the fish. Cover and refrigerate 1 hour or up to 8 hours.
- Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash.
- Remove the fish from the marinade and gently shake off the excess. Oil the fish well on both sides, and lay it on the grill. Grill, turning once, until lightly browned and almost flaking, about 1 ½ to 2 minutes per side.
- Break the fish into large pieces and sprinkle with cilantro. Set fish on the table, along with the Tomatillo Salsa, lime wedges and hot tortillas, for your guests to make into soft tacos.