Best 6 Catfish Tacos Recipes

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**Crispy Catfish Tacos: A Delightful Fusion of Flavors**

Indulge in a culinary adventure with our tantalizing Catfish Tacos recipe, a harmonious blend of crispy catfish, a zesty slaw, and a creamy chipotle sauce, all wrapped in a warm tortilla. This recipe is a delightful fusion of flavors and textures, offering a delightful symphony of taste in every bite. With variations like Baja-Style Catfish Tacos, featuring a tangy cabbage slaw and a refreshing avocado crema, and Blackened Catfish Tacos, boasting a bold blackened catfish and a spicy remoulade sauce, our collection of Catfish Tacos recipes caters to diverse palates. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE



Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 33

1 cup mayonnaise (recommended: Miracle Whip)
3/4 cup Creole mustard (recommended: Zatarains)
2 large chipotle peppers in adobo, seeded
1 tablespoon adobo sauce from the canned chipotles
3 scallions, greens only, coarsely chopped
2 cups heavy cream
Kosher salt and freshly ground black pepper
1/2 head purple cabbage, sliced
1/2 head white cabbage, sliced
1 carrot, julienne
1 purple onion, coarsely chopped
2 tablespoons coarsely chopped cilantro leaves
1/4 cup extra-virgin olive oil
1 to 2 limes, juiced
Kosher salt and freshly ground black pepper
2 tablespoons butter
1/2 purple onion, finely chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1 1/2 tablespoons smoked paprika
1/2 tablespoon ground cumin
Peanut oil, for frying
2 pounds catfish fillets
2 tablespoons chopped cilantro leaves
1/4 cup Creole mustard (recommended: Zatarains)
2 eggs, beaten
3 tablespoons Worcestershire sauce
1/2 cup mayonnaise
1/2 grated Monterey Jack
2 cups panko bread crumbs, divided
15 fresh flour tortillas
1/2 pound Monterey Jack cheese, grated

Steps:

  • Catfish Tacos:
  • For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
  • For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
  • For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
  • Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
  • Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
  • Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
  • Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
  • Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

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

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.

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE



Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse image

Courtesy of Emeril Lagasse. (I'm hoping these are a great substitute for my favorite "Spicy Catfish Tacos" from Agua Verde!) PREP TIME INCLUDES MARINADE.

Provided by rickoholic83

Categories     Catfish

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 19

16 ounces catfish fillets
1/4 cup milk
1/4 cup creole mustard
1 teaspoon hot sauce
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup flour
1/4 cup yellow cornmeal
1 tablespoon creole seasoning
vegetable oil, for deep-frying
8 corn tortillas
2 teaspoons chipotle chiles in adobo, finely chopped
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1 cup white cabbage, shredded
1 cup red cabbage, shredded
1/4 cup red onion, finely chopped
1/4 cup green onion, chopped

Steps:

  • Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
  • Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
  • Stir to thoroughly combine and refrigerate for 1 hour.
  • Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
  • Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
  • In a shallow plate, combine the flour, cornmeal and creole seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides.
  • When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes.
  • Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
  • Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

CATFISH TACOS



Catfish Tacos image

Provided by Kardea Brown

Time 45m

Yield 4 servings

Number Of Ingredients 24

1 cup whole buttermilk
2 tablespoons seafood seasoning, such as Old Bay
2 teaspoons chipotle powder
Kosher salt and freshly ground black pepper
1 pound skinless catfish fillets, cut into strips
1 cup fine yellow cornmeal
1 cup all-purpose flour
Canola oil, for frying
Eight 6-inch yellow corn or flour tortillas
Limes, quartered, for garnish
Fresh cilantro, for garnish
Sliced red onions, for garnish
1/4 cup mayonnaise
1/4 cup Mexican crema (or sour cream)
2 tablespoons fresh lime juice (from about 1 lime)
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes hot sauce
2 cups shredded red cabbage
2 cups shredded savoy or napa cabbage
2 tablespoons chopped fresh cilantro
4 rainbow carrots, grated
2 green onions, sliced

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.

CATFISH TACOS WITH TOMATO AND AVOCADO SALSA



Catfish Tacos with Tomato and Avocado Salsa image

Categories     Fish     Tomato     Broil     Quick & Easy     Feta     Lime     Avocado     Jalapeño     Cilantro     Tortillas     Lettuce     Bon Appétit

Number Of Ingredients 11

1 cup chopped plum tomatoes
1/2 cup chopped peeled avocado
5 tablespoons fresh lime juice
3 tablespoons chopped green onion
3 tablespoons chopped fresh cilantro
3 teaspoons minced jalapeño chilies with seeds
1 pound catfish fillets
2 garlic cloves, minced
4 5- to 6-inch corn or flour tortillas
2 cups thinly sliced curly leaf lettuce
1/4 cup crumbled feta cheese

Steps:

  • Preheat oven to 350°F. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
  • Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
  • Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
  • Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.

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

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 the catfish is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
  • For a crispier catfish, double-coat the fillets in the breading mixture before frying.
  • To make the tacos ahead of time, prepare the catfish and slaw up to a day in advance. Assemble the tacos just before serving.
  • For a healthier version of the tacos, bake the catfish fillets instead of frying them.
  • Serve the tacos with your favorite toppings, such as guacamole, salsa, sour cream, and shredded cheese.

Conclusion:

Catfish tacos are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. With a crispy catfish fillet, a flavorful slaw, and a variety of toppings, these tacos are sure to please everyone at the table. So next time you're looking for a quick and easy meal, give catfish tacos a try.

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