This recipe is a modification of the WW Mahi Mahi soft tacos recipe we found on page 82 in the Best of WW Recipes cookbook. Or, you can find the recipe on the WW website at Mahi mahi soft tacos.
What do I change in the recipe?
Our main modification utilized catfish filets in place of the mahi mahi called for in the original recipe. I also modified the way the corn tortillas were warmed up, the recipe calls for lightly toasting them, but I find many corn tortillas become brittle and fall apart easily, so I put them on a small sheet pan and covered them with foil and into a 170-degree oven for about 10-minutes to warm them up a bit. The recipe calls for grilling the fish, but I seared it in a cast iron skillet until cooked on each side, about 4-minutes per side.
I also made a small batch of Mexican Rice as a side for the tacos, it was quite easy, and I’ll share the recipe for it below.
Here are some photos of our rendition of the soft taco recipe:
