Grate zest from limes into large freezer-weight zipper-lock bag. Cut limes in half and squeeze juice of 1 lime into bag; reserve remaining lime. Stir into bag 1/4 cup oil, 1 tablespoon chili powder, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons cilantro. Pour a few tablespoons marinade into a small zipper-lock bag, seal, and refrigerate. Add the catfish to the large bag, seal, and turn to coat completely. Refrigerate for 1 hour.
In a bowl, mix together salsa, TABASCO® Chipotle Sauce, juice from reserved lime, 1/4 teaspoon of black pepper, 1 minced garlic clove and 2 tablespoons cilantro. Finely chop 3 tablespoons of onion and stir into the salsa mixture; cover and set aside.
In a small bowl, mix 1/4 cup olive oil, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cut the remaining onions lengthwise into quarters, leaving root end intact to hold the quarters together as they grill. Core, seed, and quarter bell peppers. Brush the vegetables with the seasoned olive oil and set aside.
Remove the catfish from marinade; pat dry and dip in the remaining seasoned olive oil.
Brush the grill grate and coat with oil. Grill the vegetables and catfish strips until vegetables are tender and fish is just cooked through, 3 to 4 minutes per side. Meanwhile, wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.
Allow guests to create their own fajitas by filling each tortilla with catfish, vegetables, chipotle salsa, and sour cream.
Makes 8 servings.
Recipe by Dave Joachim and Andrew Schloss.