Mexican Catfish

4 catfish fillets
1 cup finely crushed baked tortilla chips
1/2 teaspoon chili powder
3 tablespoons lime juice
1 tablespoon vegetable oil
1 cup salsa

Preheat oven to 450 degrees F. Lightly grease a baking sheet.

Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels.

Mix crushed tortilla chips and chili powder in a shallow dish or on a piece of waxed paper. Mix lime juice and oil in another shallow dish. Dip catfish in the lime mixture, then immediately dredge in seasoned tortilla crumbs to coat. Place on prepared baking sheet. Sprinkle catfish with any remaining tortilla crumbs. Bake 8 to 10 minutes or until crisp and fish flakes easily when tested with a fork.

Warm salsa in a small saucepan over low heat. Arrange catfish on serving plates and spoon salsa across the center
Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in a medium bowl. Stir in seafood and marinate 20 minutes, stirring occasionally. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Saute onion and red pepper until tender but not brown, about 5 minutes. Add seafood with marinade and continue to cook for about 4 minutes. Set aside. Spread each tortilla with 1 tablespoon salsa and divide lettuce equally over the top. Spoon warm seafood mixture over lettuce and garnish with avocado slices. Serve with additional salsa.