**Cajun Catfish Tacos: A Fusion of Southern and Mexican Flavors**
Indulge in a tantalizing culinary journey with our Cajun Catfish Tacos, a delectable fusion of Southern and Mexican flavors. This dish combines the zesty and aromatic spices of Cajun cuisine with the vibrant and fresh ingredients of Mexican tacos. Crispy catfish fillets, coated in a flavorful Cajun seasoning, are nestled in warm tortillas and topped with a medley of crunchy cabbage, juicy tomatoes, and creamy avocado. A drizzle of zesty lime crema adds a refreshing tang, while a sprinkling of cilantro brings a pop of freshness. Experience a symphony of flavors and textures in every bite as you savor these irresistible Cajun Catfish Tacos.
**Recipes Included:**
1. **Cajun Catfish:** Discover the secrets behind perfectly crispy and flavorful Cajun catfish fillets, seasoned with a blend of aromatic spices and herbs.
2. **Lime Crema:** Elevate your tacos with a zesty and creamy lime crema, made with fresh lime juice, sour cream, and a touch of garlic.
3. **Cabbage Slaw:** Prepare a refreshing and crunchy cabbage slaw, tossed in a tangy dressing of mayonnaise, vinegar, and a hint of sweetness.
4. **Pico de Gallo:** Learn how to make a vibrant and flavorful pico de gallo, featuring fresh tomatoes, onions, cilantro, and jalapenos.
5. **Guacamole:** Indulge in a creamy and velvety guacamole, made from ripe avocados, lime juice, and a hint of spice.
6. **Tortillas:** Get tips on selecting or preparing the perfect tortillas for your tacos, ensuring they are warm and pliable.
BLACKENED CATFISH TACOS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 servings (8 tacos)
Number Of Ingredients 11
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.
CATFISH TACOS
Provided by Kardea Brown
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes.
- For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat.
- Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish.
- Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F.
- Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish.
- Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions.
CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE
Categories Salad Sauce Bake Marinate Mayonnaise
Yield serves 12; 2 tacos per person
Number Of Ingredients 26
Steps:
- TO MARINATE THE FISH: Pat the fillets dry and spread them in 1 layer on a rimmed 13 by 18-inch baking sheet. (They can be close together, even touching, but not overlapping.) Liberally sprinkle Cajun seasoning on both sides of the fillets. Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade. Add the lemon juice and olive oil and pulse a few times until the mixture is combined. Pour the mixture over the seasoned catfish. Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 350°F. Bake until the fish begins to flake when pulled apart with a fork, 20 to 25 minutes. Keep warm.
- TO MAKE THE CHIPOTLE MAYONNAISE: Whirl the mayonnaise, reserved 2 chipotle chiles, lime juice, Creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended. Scrape into a small bowl and refrigerate until ready to serve.
- TO SERVE: Use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves. Set out the warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos. Have the salad on the table to serve with the tacos.
- Cucumber-Tomato- Avocado Salad
- Place the cucumber, tomatoes, and avocados in a large bowl. In another bowl, whisk together the vinegar, mustard, salt, freshly ground pepper to taste, and olive oil. Add the dressing to the vegetables and toss to coat. Serve immediately.
- do it early
- As long as the chipotle mayo is prepared with commercially made mayonnaise, it will keep for up to 2 weeks in the refrigerator.
CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE
Make and share this Cajun Catfish Tacos With Chipotle Mayonnaise recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping).
- Liberally sprinkle cajun seasoning on both sides of the fillets.
- Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade.
- Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
- Pour the mixture over the seasoned catfish.
- Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 350°.
- Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
- Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
- Scrape into a small bowl and refrigerate until ready to serve.
- To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
- Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.
Nutrition Facts : Calories 671.7, Fat 44, SaturatedFat 7.2, Cholesterol 115.1, Sodium 734.3, Carbohydrate 37.8, Fiber 5.4, Sugar 6.1, Protein 33.4
BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE
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
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
CAJUN FISH TACOS
Classic fish tacos often feature deep-fried fish, a corn tortilla, cabbage and a thin mayo-based sauce. But we found that fish + pita bread = total yumminess in this streamlined version using lemon-flavored fish with a Cajun twist. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook fish according to package directions. Meanwhile, in a small bowl, combine the coleslaw mix, pepper, mayonnaise, lemon juice, sugar and 1-1/2 teaspoons Cajun seasoning., Slice fillets. Spoon coleslaw mixture onto pita breads, top with fish. Sprinkle with remaining Cajun seasoning. Serve with lemon wedges if desired.
Nutrition Facts : Calories 484 calories, Fat 26g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1111mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
Tips:
- Use fresh catfish fillets for the best flavor and texture.
- If you don't have buttermilk, you can substitute plain yogurt or milk mixed with a little lemon juice.
- Be sure to season the catfish fillets with the Cajun seasoning before frying them.
- Fry the catfish fillets in hot oil until they are golden brown and cooked through.
- Serve the catfish tacos with your favorite toppings, such as shredded cabbage, pico de gallo, sour cream, and guacamole.
Conclusion:
Cajun catfish tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual get-together. The catfish is seasoned with a flavorful Cajun spice blend and fried until golden brown, then served on warm tortillas with your favorite toppings. These tacos are sure to be a hit with everyone at your table!
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