Recipe courtesy of Ashley Fulks and Jimmy Bigon

Blackened Catfish Tacos

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


  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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