Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce

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We use this recipe all of the time. If my neighbors know I am making Fish Tacos they often just happen to stop by. There are a couple of changes I make that seem to even make it easier. #1 - I don't use Catfish. I just cook halibut or cod out of my freezer. I have also made this with winter caught jumbo perch out of a lake in Minnesota. I just use a light batter made from Krusteaz Pancake Mix, cheap lager beer and poultry seasoning. I like to make it a day a head and keep it in the refrigerator so it can pick up the flavors. The chipolte sauce is key to this recipe but I also make changes with it. The first thing is it makes way too much. I generally cut the recipe in half. I also use Chipolte powder instead of chipolte in adobe sauce. I don't care for the adobe flavor. I use about 1 T for a half of recipe. This is a little bit of work, but once you have it down it will be a family favorite.

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All I can say is WOW. There is alot of flavor in these!! I have made it multiple times. I have baked the balls instead of frying...Still Awesome!! I have substituted yogurt for the sour cream and some of the mayo..Still awesome..
I have used the cream sauce for
Deviled Egg Filling..Half cup per 6 eggs..OMG AWESOME..Throw in a little Smoked paprika...
Mixed it with spaghetti squash and cooked ground beef onions garlic and beens..Awesome again.
Fried up mushrooms and onions and uses it as a sauce on my steak..Awesome again.
Anyway. If your looking at this recipe and like the ingredients individually you'll love them together..Enjoy!

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Absolutely love this recipe. I do have a question if anyone can answer. No matter how long we fry the catfish balls, and even though they feel hot all the way through to the touch, they always seem wet inside. Is this how they are suppose to be? Am I doing something wrong? If anyone can help, please do. We love these tacos.

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The recipe took more work and longer time to prepare than I expected but it was worth the wait. My husband and kids loved it! I could eat the slaw alone or serve it as a salad with other dishes.

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Yum!! These are the best fish tacos Ever! I thought the prep was a little complicated, but oh, so worth it! I used talapia instead of catfish and it was fabulous.

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Anbody know of another fish I can substitute for the catfish? Thanks in Advance!

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I must admit I watched this episode and thought to myself "ah, fish tacos- how un-original", but when I had die hard fish taco guests for dinner I receached for this recipe. These are fabulous! From a taste (and I am not usually one to stick strictly to a recipe which I did, texture, and ease of preparation stand point. Even some non-fish eaters I've served them to have been converted. The chipotle cream recipe is pretty mild so definately adjust the heat with the adobo sauce. Was out of panko once and subbed coarse saltine cracker crumbs and they were just as good.

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Prep Took a little longer then i had hoped for, but overall this was an excellent meal, was filling and the heat did not overpower everything like i expected. Will be making this again very soon, and the chipotle cream sauce is wonderful on just about everything we have put it on. We have found ourselves just making the sauce so we have something for sandwiches.

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First time I have tried Catfish tacos and they are now the only Fish Tacos I will make! Wonderful, Sauce and slaw as well. We use the sauce on other dishes in our restaurant. It's great as a dressing on Chicken enchiladas! The slaw is a refreshing side dish as well. Thanks for the recipes.

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Had the pleasure of eating these and they were very yummy. This is a recipe I will save. The sauce, the slaw and fish