Catfish and Slaw Tacos

“Tacos with a Down-Home Southern flavor.”
READY IN:
23mins
SERVES:
8
YIELD:
8 tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Thaw catfish, if using frozen.
  2. In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
  3. Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
  4. In a large bowl, combine cornmeal and flour.
  5. Add fish strips and toss to coat.
  6. 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.
  7. Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
  8. If using corn tortillas, stack two and layer with fish and slaw.
  9. Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: