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Before you jump to Leftover-Catfish Soft Taco recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
For the most part, people have been trained to believe that “comfort” foods are terrible for the body and should be avoided. Often, if the comfort food is a sugary food or some other junk food, this holds true. Otherwise, comfort foods could be very nourishing and good for you. A number of foods honestly do raise your mood when you eat them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.
Put together some trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all terrific for helping to boost your mood. This is because seeds and nuts have lots of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” chemical that tells your brain how you feel at all times. The more serotonin in your brain, the better you’ll feel. Nuts, in addition to bettering your mood, can be a superb source of protein.
You can see, you don’t need junk food or foods that are bad for you to feel better! Try a couple of of these hints instead.
We hope you got benefit from reading it, now let’s go back to leftover-catfish soft taco recipe. To make leftover-catfish soft taco you need 5 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Leftover-Catfish Soft Taco:
- Use 3 small fried catfish filets (leftover restaurant)
- Prepare 1/2 cup frozen black bean and corn blend
- Prepare 1/2 cup finely shredded sharp cheddar
- Prepare 1/4 cup salsa
- Take 2 small soft flour tortillas
Steps to make Leftover-Catfish Soft Taco:
- Heat catfish in microwave for 30 seconds
- Heat frozen bean blend for 1 minute
- Put 2 small flour tortillas on a plate. Top each with catfish (tear or shred with fork and evenly divide ). Top each with half of bean blend and half of cheese. Heat for 30 seconds in microwave.
- Top with salsa, fold in half and chow down.
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