**Catfish Tacos with Cabbage Slaw: A Scrumptious Fusion of Flavors**
Indulge in a culinary adventure with our catfish tacos, a tantalizing blend of savory catfish, tangy slaw, and a medley of zesty toppings. The crispy catfish fillets, coated in a flavorful marinade and grilled to perfection, take center stage in these tacos. They are complemented by a refreshing cabbage slaw, featuring a harmonious balance of shredded cabbage, carrots, and a zesty dressing. Topped with pico de gallo, creamy avocado slices, and a squeeze of lime, these tacos offer a symphony of flavors and textures that will tantalize your taste buds. Accompanying this main dish are two delectable salsa recipes: a vibrant tomatillo salsa and a mildly spicy habanero salsa. These salsas, bursting with fresh flavors and a subtle kick, add an extra layer of complexity to the tacos. Get ready to embark on a culinary journey with our catfish tacos, where every bite promises an explosion of taste and satisfaction.
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.
CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE
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.
CATFISH AND SLAW TACOS
Make and share this Catfish and Slaw Tacos recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 23m
Yield 8 tacos, 8 serving(s)
Number Of Ingredients 12
Steps:
- Thaw catfish, if using frozen.
- In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
- Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
- In a large bowl, combine cornmeal and flour.
- Add fish strips and toss to coat.
- Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
- Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
- If using corn tortillas, stack two and layer with fish and slaw.
- Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.
Nutrition Facts : Calories 295.8, Fat 14.2, SaturatedFat 2.2, Cholesterol 33.1, Sodium 142.5, Carbohydrate 30.8, Fiber 4, Sugar 1.7, Protein 12.4
GRILLED CATFISH TACOS
Fish tacos can be filled with either fried fish (not healthy!) or grilled/baked fish (healthy!). Here's the healthy version, with a cream sauce and tangy cabbage slaw.
Provided by drmons
Categories Mexican Fish Tacos
Time 30m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
- Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
- Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
- Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
- Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
- Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.
Nutrition Facts : Calories 607.2 calories, Carbohydrate 56 g, Cholesterol 90.6 mg, Fat 32.5 g, Fiber 10.9 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 691.7 mg, Sugar 3.8 g
FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE
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
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.
Tips:
- Choose fresh, firm catfish fillets for the best flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be sure to coat the catfish fillets evenly in the buttermilk mixture before dredging them in the seasoned flour. This will help the coating adhere and give the fish a crispy crust.
- Shallow fry the catfish fillets in hot oil until they are golden brown and cooked through. Don't overcrowd the pan, or the fish will not cook evenly.
- While the catfish is cooking, prepare the cabbage slaw. Combine shredded cabbage, red onion, cilantro, and your favorite dressing in a large bowl. Toss to combine.
- Serve the catfish tacos with the cabbage slaw, salsa, and guacamole. Add a squeeze of lime juice and enjoy!
Conclusion:
Catfish tacos are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy catfish, give these tacos a try.
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