Recipe courtesy of Ashley Fulks
and
Jimmy Bigon
Blackened Catfish Tacos
- Level: Easy
- Yield: 4 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 59
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 22
- Cholesterol
- 72
- Sodium
- 386
- Total: 45 min
- Active: 45 min
Ingredients
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
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.