CAJUN-CATFISH TACOS
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium-high heat.
- Toss the cabbage with 1/4 teaspoon salt in a medium bowl and set aside.
- Stir the yogurt, lime zest, lime juice and cayenne pepper together in a small bowl and refrigerate until ready to use.
- Brush the fillets all over with oil and season generously with salt and pepper and then with the spice rub. Lay the fish on the grill and cook, undisturbed, until you see distinct grill marks and can lift the fish without it sticking, 5 to 6 minutes. Test it by gently lifting a corner?if it sticks, cook it a bit longer. Turn the fish over and cook until firm to the touch, about 5 minutes more.
- Microwave or steam tortillas until warm, or grill until slightly charred but still pliable. Fill each tortilla with 1/2 a fish filet, a sprig of cilantro and some cabbage. Drizzle with the yogurt sauce and hot sauce if using. Serve with lime wedges.
BLACKENED CATFISH TACOS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 servings (8 tacos)
Number Of Ingredients 11
Steps:
- Coat a grill rack with oil and preheat the grill on high for 5 minutes.
- Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm.
- Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos.
BLACKENED CATFISH TACOS
Steps:
- 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.
CATFISH TACOS
Provided by Kardea Brown
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes.
- For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat.
- Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish.
- Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F.
- Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish.
- Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions.
GRILLED CATFISH TACOS
Fish tacos can be filled with either fried fish (not healthy!) or grilled/baked fish (healthy!). Here's the healthy version, with a cream sauce and tangy cabbage slaw.
Provided by drmons
Categories Mexican Fish Tacos
Time 30m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
- Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
- Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
- Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
- Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
- Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.
Nutrition Facts : Calories 607.2 calories, Carbohydrate 56 g, Cholesterol 90.6 mg, Fat 32.5 g, Fiber 10.9 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 691.7 mg, Sugar 3.8 g
CATFISH TACOS WITH AVOCADO CREMA
A spicy take on fish tacos, inspired partly by Creole-blackened catfish. Still has Mexican roots, especially with the avocado crema dressing.
Provided by swearbytheprecious
Categories Mexican Fish Tacos
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with foil.
- Mix cumin, paprika, onion powder, cayenne, garlic powder, pepper, and salt together in a shallow bowl. Press catfish fillets into the seasoning mixture, pressing firmly on both sides, until coated.
- Heat oil in a skillet over medium heat. Add catfish and sear for about 2 minutes per side. Transfer to the prepared baking pan and wipe out the skillet.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Remove from the oven and cut into smaller pieces.
- Meanwhile, combine avocado, milk, sour cream, onion powder, and salt in a blender. Add one lime half (rind and all) to the blender. Squeeze the juice form the other half into the blender, and add cilantro. Blend until completely smooth.
- Heat oil for fajita vegetables in the clean skillet over medium heat. Add peppers and onion; cook until slightly browned, about 5 minutes.
- Put catfish, avocado crema, and fajita vegetables in taco shells.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 43.9 g, Cholesterol 103.1 mg, Fat 37.7 g, Fiber 8.3 g, Protein 31.6 g, SaturatedFat 8.1 g, Sodium 1428.2 mg, Sugar 6.2 g
More about "catfish tacos recipes"
HOW TO MAKE CATFISH TACOS? HERE ARE 3 AMAZINGLY …
From kabaia.com
4.7/5 Servings 6-8Cuisine MexicanCategory Main Course
- Fried Catfish: ● In a large bowl, whisk together water, buttermilk, hot sauce, and all the spices. ● Now add the pre-cut slices of catfish to this mixture and stir.
- All the pieces coat well in the marination. ● While the fish marinades, take a gallon-sized ziplock bag and add flour, bread crumb, and salt and shake until evenly mixed. ● Now add a quarter of the marinated strips in the bag and shake well until the strips are well coated. ● Next, heat oil in a deep pan for frying. ● While the oil heats, prepare the coleslaw and creamed avocado. ● Then fry the coated fish, a few at a time until crisp and golden brown. ● Serve hot over soft, warm tacos, topped with sweet and tangy coleslaw and creamy avocado.
- Sweet and Tangy Coleslaw: ● In a bowl, add the mayo, lemon juice, sugar, salt, and pepper and whisk thoroughly. ● Now add the pre-cut vegetables and toss until well mixed. ● The coleslaw is ready to serve.
EASY CATFISH TACOS RECIPE WITH SLAW RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 55 minsServings 4
- Preheat oven to 450°F with oven rack 6 inches from heat. Combine catfish and buttermilk in a medium bowl; cover and chill 20 minutes or up to 1 hour
- Whisk together cornmeal, panko, Cajun seasoning, and 1⁄4 teaspoon of the salt in a shallow dish. Drain catfish; discard buttermilk. Working in batches, dredge fish in cornmeal mixture. Place fish on a wire rack set inside a rimmed baking sheet. Bake in preheated oven until it’s golden brown and flakes with a fork, 20 to 25 minutes.
- Meanwhile, whisk together mayonnaise, lime juice, pepper, and remaining 1⁄2 teaspoon salt in a medium bowl. Add cabbage; toss to coat.
- Place 2 pieces of catfish in each tortilla. Top with cabbage mixture, radishes, avocado, cilantro, and chives. Serve with lime wedges and hot sauce.
CATFISH TACOS RECIPE - PAULA DEEN
From pauladeen.com
Servings 6Total Time 25 minsEstimated Reading Time 1 min
CRAZY-GOOD CATFISH TACOS | MRFOOD.COM
From mrfood.com
CATFISH TACOS - MEXICAN RECIPES
From fooddiez.com
THE BEST CATFISH TACOS YOU'LL EVER EAT RECIPE - FOOD NEWS
From foodnewsnews.com
BLACKENED CATFISH TACOS - GRILLA GRILLS
From grillagrills.com
CATFISH TACOS | BEST CATFISH RECIPE EVER - YOUTUBE
From youtube.com
CATFISH TACOS WITH PICO DE GALLO AND AVOCADO CREMA - TEXAS A&M …
From dinnertonight.tamu.edu
CATFISH TACOS - MEXICAN RECIPES
From fooddiez.com
FRIED CATFISH TACOS RECIPE — BBQING.COM
From bbqing.com
FRIED CATFISH TACOS RECIPE — THE OLD MILL
From old-mill.com
BEST BLACKENED CATFISH TACOS RECIPES | FOOD NETWORK …
From foodnetwork.ca
CATFISH TACOS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
You'll also love