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Catfish Tacos with Jicama and Watermelon Salsa

Catfish Tacos with Jicama and Watermelon Salsa

4 U.S. Farm-Raised Catfish Fillets
1 cup jicama, peeled and julienned
2 cups watermelon, seeded and finely diced
1 lime, zested and juiced
1 tablespoon honey
1 tablespoon oil
½ teaspoon paprika
Salt and pepper to taste
12 corn tortillas
1 ½ cups fresh arugula
Mint sprig for garnish


  1. Heat grill to medium-high.
  2. Combine jicama, watermelon, lime and honey and refrigerate for 30 minutes.
  3. Brush catfish fillets with oil and sprinkle each with paprika, salt and pepper. Place on grill and cook for 3 minutes on each side.
  4. Place tortilla on a plate and add a few arugula leaves, then top with a portion of catfish. Add Jicama and Watermelon Salsa and garnish with a mint sprig.


Yields: 4 servings