Best 2 Blackened Catfish Tacos Recipes

Tantalize your taste buds with a culinary journey to the heart of Louisiana, where flavors dance and spices ignite. Blackened catfish tacos, a symphony of bold flavors and textures, await your culinary exploration. This delectable dish starts with tender catfish fillets, expertly seasoned with a blend of aromatic spices, then seared to perfection until a crispy, blackened crust forms. Nestled in warm tortillas, these catfish tacos are topped with a vibrant array of fresh pico de gallo, creamy avocado slices, and a zesty lime crema.

Accompanying this main event are two tantalizing recipes that elevate the taco experience: a refreshing mango salsa, bursting with tropical sweetness and tang, and a simple yet flavorful cilantro-lime rice, the perfect complement to the spicy catfish. Dive into this culinary adventure and let the vibrant flavors of blackened catfish tacos transport you to a world of taste sensations.

Let's cook with our recipes!

BLACKENED CATFISH TACOS

Blackened Catfish Tacos image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 4 servings (8 tacos)

Number Of Ingredients 11

Ingredients

Vegetable oil, for oiling the grill grates
8 tortillas, flour or corn (8-inch diameter)
1/4 cup Cajun blackening seasoning
1 pound catfish fillets
1 red onion, sliced into thick rings
2 vine-ripened tomatoes, chopped
1 avocado, diced
1/2 cup sour cream
Lime wedges, for serving
1 cup loosely packed fresh cilantro leaves
Hot sauce, for serving

Steps:

Coat a grill rack with oil and preheat the grill on high for 5 minutes.
Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm.
Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos.

BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE

Blackened Catfish Po'Boy Tacos With Cajun Remoulade image

From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine.

Provided by Bren in LR

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 (6 ounce) fillets catfish (Blackened Catfish Recipe begins)
1/4 cup blackened red fish seasoning
2 tablespoons vegetable oil
2 cups shredded lettuce (or shredded cabbage)
2 plum tomatoes, medium dice
12 (4 -5 inch) flour tortillas
salt and white pepper (to taste)
1 cup mayonnaise (Cajun Remoulade Recipe begins)
4 gherkins, minced
2 tablespoons red peppers, minced
2 tablespoons creole mustard
2 teaspoons capers, rinsed and chopped
2 teaspoons hot sauce
1 teaspoon chili powder
1 teaspoon garlic powder
2 lemons, juiced
salt and white pepper (to taste)

Steps:

Blackened Catfish.
Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
Remoulade:.
In a bowl, combine all the ingredients and stir.

Nutrition Facts : Calories 560.5, Fat 24.1, SaturatedFat 4.8, Cholesterol 93.5, Sodium 1477.8, Carbohydrate 50.9, Fiber 5.4, Sugar 4.5, Protein 34.7

Tips:

To ensure your catfish fillets are cooked evenly, make sure they are all about the same thickness. If they are not, the thinner fillets will overcook while the thicker fillets are still undercooked.
When blackening the catfish, be sure to use a well-seasoned cast iron skillet. This will help to create a nice, even crust on the fish.
If you don't have a cast iron skillet, you can also use a nonstick skillet. However, you may need to add a little oil to the pan to prevent the catfish from sticking.
When making the blackened seasoning, be sure to use a variety of spices. This will give the catfish a complex and flavorful crust.
If you don't have all of the spices called for in the blackened seasoning recipe, don't worry. Just use what you have. The catfish will still be delicious.
Be sure to serve the blackened catfish tacos with your favorite toppings. Some popular options include shredded cabbage, salsa, guacamole, and sour cream.

Conclusion:

Blackened catfish tacos are a delicious and easy-to-make meal that is perfect for any occasion. The catfish is blackened in a flavorful spice mixture and then served on soft tacos with your favorite toppings. These tacos are sure to be a hit with your family and friends!