Blackened Catfish Tacos

Total Time:
35 min
20 min
15 min

4 tacos

  • Ma and Pa Slaw:
  • 1/4 cup mayonnaise
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 head red cabbage, thinly sliced
  • 1/4 head green cabbage, thinly sliced
  • Blackened Catfish Tacos:
  • 4 yellow corn tortillas
  • Two 8-ounce skinless American catfish fillets, split lengthwise down the center
  • 1/4 cup Creole seasoning
  • 1/2 cup peanut or canola oil
  • 1/2 small red onion, halved and thinly sliced
  • 1 avocado, cut into 8 slices
  • 1/4 cup store-bought thousand island dressing
  • 1/4 cup fresh cilantro leaves, for garnish, optional
  • 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. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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    Blackened Catfish Tacos

    Recipe courtesy of Valerie Bertinelli