Recipe courtesy of Guidry’s Catfish
2 1/2 lbs. Catfish Fillets (3-7oz), thawed if frozen
Juice of 1 lemon (2 Tbsp)
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1 1/2 Tbsp olive oil
2 cups shredded green cabbage
Juice of 1 lime (2 Tbsp)
1/4 cup cilantro
1/4 tsp salt
1/4 tsp pepper
TO SERVE
Corn tortillas
Sliced avocado
Fresh Cilantro
Step 1
In a small bowl, combine 2 tablespoons lemon juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Place catfish fillets in a shallow container. Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all your seasoning blend, coating generously.
Step 2
Heat olive oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook catfish fillets 3-4 minutes per side or until catfish fillets is opaque and cooked through. Repeat with remaining catfish fillets. Gently separate cooked catfish into small sections for tacos.
Step 1
In a medium or large bowl, combine green cabbage, cilantro, lime juice (start with 1Tbsp), salt and pepper. Taste and add additional lime juice. Stir to combine well and set aside until ready to serve.
Step 1
To assemble your catfish tacos, spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, jalapeño or serrano pepper diced, additional fresh cilantro, red onion slices, etc. Add a tablespoon of guacamole or any dressing of your choice.
No comment yet, add your voice below!