My spicy, tangy catfish tacos are a great way to feed a hungry beach crowd without the hassle of frying or grilling. Load up a rimmed baking sheet with fish fillets, pour on the marinade, refrigerate overnight, and just before serving, bake for less than 30 minutes. Heat flour or corn tortillas in a tortilla warmer along with the fish, and set it all out on the table with a bowl of chipotle mayo and a platter of thin-sliced cabbage. Now everybody chow down! The fish is just the way I like it—juicy and flavorful thanks to long marination (at least 6 hours) and oven baking. I’ve allowed two tacos per person to ensure you’ll have enough even for man-size, sun-fueled appetites. (What is it about playing on the beach that makes men so hungry?) If you have a smaller crowd or guests with smaller stomachs, halve the recipe.
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