Recipe courtesy of Ashley Fulks and Jimmy Bigon

Blackened Catfish Tacos

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 tacos
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Ingredients

Ma and Pa Slaw:

Blackened Catfish Tacos:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 

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