Recipe courtesy of Ashley Fulks and Jimmy Bigon
Total:
45 min
Active:
45 min
Yield:
4 tacos
Level:
Easy

Ingredients

Ma and Pa Slaw:
Blackened Catfish Tacos:

Directions

For the ma and pa slaw: Whisk together the mayonnaise, lime juice, vinegar and sugar in a large bowl. Add the red and green cabbage and toss until thoroughly coated.

For the blackened catfish tacos: Heat a medium skillet over medium heat. Working in batches if necessary, add the tortillas and warm 15 seconds per side; keep warm while you fry the catfish.

Coat one side of each piece of catfish with Creole seasoning. Put the oil in a medium skillet over medium heat; when hot, add the catfish seasoned-side down and cook until blackened, about 5 minutes. Flip, and cook on the second side until an instant-read thermometer reads 145 degrees F., about 5 more minutes.

Put 1 piece of catfish on each tortilla. Top with some slaw, onions and 2 slices of the avocado. Garnish each with a dollop of thousand island dressing and a few leaves of cilantro, if using. Serve immediately. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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