Blackened Catfish Fajitas

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

My boyfriend (wait, make that fiancé!) recently made a special request. He asked to purchase a wok, in the event that it remain exclusively his. I can be a bit territorial in the kitchen, but I was happy to release my tight grasp in the name of good food love.

Ingredients

1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, or to taste
Sunflower oil, or other high smoking point oil
1 onion, peeled and sliced
1 red bell pepper, cored, seeded, and sliced
1 green bell pepper, cored, seeded, and sliced
1 pound catfish filets, cut into 1-1/2 inch pieces (or snapper or mahi)
3 tablespoons butter, melted
Blackening seasoning (recipe above)
Kosher salt and pepper, to taste
8 small flour tortillas, warmed
Sour cream
Cotija cheese, or other Mexican crumbling cheese
Lime slices

Instructions

For the blackening seasoning, combine all of the dry ingredients and set aside.
For the fajitas, heat a wok (or cast iron skillet) over highest heat. Add a couple of tablespoons of sunflower oil. When the oil is hot, add the onions and bell peppers, sprinkle with salt and black pepper, and saute until tender, about 5 - 7 minutes. Remove the veggies and set aside.
Toss the catfish pieces in the melted butter; then thoroughly coat the pieces in the blackening rub. Working in two batches, place the fish into the hot wok—adding more oil if necessary—and cook the fish until cooked through and dark in color, about 3 minutes per batch. Add the veggies back into the pot and toss to combine thoroughly. Season with additional salt and pepper, to taste.
Serve the catfish fajitas with warm tortillas, sour cream, cotija cheese, and limes.