**Grilled Catfish Tacos: A Flavorful Fusion of Mexican and Southern Cuisine**
Experience a delightful culinary journey with our grilled catfish tacos recipe, a tantalizing fusion of Mexican and Southern flavors. These tacos feature succulent catfish fillets, expertly grilled to perfection and complemented by a vibrant array of toppings. The zesty slaw, made with tangy lime dressing, adds a refreshing crunch, while the creamy avocado salsa brings a velvety richness. Topped with crumbled cotija cheese and fresh cilantro, these tacos are a symphony of flavors and textures that will tantalize your taste buds. Accompanying the grilled catfish tacos recipe, you'll also find a delectable grilled shrimp tacos recipe, bursting with succulent shrimp grilled to perfection and paired with a flavorful pineapple salsa. For those seeking a vegetarian option, the grilled veggie tacos recipe offers a medley of grilled vegetables, drizzled with a zesty chimichurri sauce. Whichever recipe you choose, your taste buds are in for a delightful adventure.
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.
GRILLED FISH TACOS WITH AVOCADO SAUCE
Easy, fairly quick, and simply to make grilled fish tacos with a tasty avocado sauce.
Provided by Eric
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Rinse fish and pat dry; cut into four equal portions.
- Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
- Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
- Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
- Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 35.8 g, Cholesterol 89.6 mg, Fat 12.6 g, Fiber 5.5 g, Protein 27.1 g, SaturatedFat 3.7 g, Sodium 641.8 mg, Sugar 1.7 g
Tips:
- Choose the Right Catfish: Opt for fresh or frozen catfish fillets that are firm and have a mild, sweet flavor.
- Proper Seasoning: Generously season the catfish fillets with a flavorful blend of spices, herbs, and citrus. This will enhance the taste and make your tacos more enjoyable.
- Use Quality Tortillas: Select fresh, high-quality corn or flour tortillas that are soft and pliable. This will ensure that your tacos hold together well and don't break apart while eating.
- Add Fresh Toppings: Experiment with a variety of fresh toppings like shredded cabbage, pico de gallo, guacamole, and sour cream. These toppings add texture, flavor, and color to your tacos.
- Don't Overcook the Fish: Keep an eye on the catfish while grilling to prevent overcooking. Overcooked fish can become dry and tough, so cook it just until it flakes easily with a fork.
Conclusion:
Grilled catfish tacos are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. With its tender, flaky fish, flavorful seasonings, and fresh toppings, this recipe is sure to become a favorite. Experiment with different spices, herbs, and toppings to create your own unique flavor combinations. Whether you're hosting a party or simply looking for a quick and easy weeknight meal, grilled catfish tacos are a perfect choice that will satisfy your taste buds and leave you craving more.
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