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.
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.
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.
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
THE BEST CATFISH TACOS YOU'LL EVER EAT
Make and share this The Best Catfish Tacos You'll Ever Eat recipe from Food.com.
Provided by Chef Roly-Poly
Categories No Shell Fish
Time 1h
Yield 8 Tacos, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in deep fryer to 375°F.
- Rinse and pat dry catfish pieces and set aside.
- Combine cornmeal, flour, salt, pepper, and cayenne.
- Dredge catfish in flour mixture until well coated and fry a few at a time in hot oil until golden and drain on paper towels. Repeat until all have been fried and then refry them for an additional 1 to 2 minutes. This will make them crispier. Drain again.
- In a cast iron or other heavy skillet, spray with nonstick spray and heat the tortillas on each side. Place in oven to keep warm. Meanwhile, mix the tartar sauce with a few drops of Tobasco.
- Spread each tortilla with a tablespoons of tartar sauce and some of the coleslaw and finally catfish pieces.
- Serve with additional tartar sauce or cocktail sauce.
Nutrition Facts : Calories 255.4, Fat 7.6, SaturatedFat 1.7, Cholesterol 28.3, Sodium 229.6, Carbohydrate 32.9, Fiber 2.1, Sugar 0.7, Protein 13.4
CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE
Categories Salad Sauce Bake Marinate Mayonnaise
Yield serves 12; 2 tacos per person
Number Of Ingredients 26
Steps:
- TO MARINATE THE FISH: Pat the fillets dry and spread them in 1 layer on a rimmed 13 by 18-inch baking sheet. (They can be close together, even touching, but not overlapping.) Liberally sprinkle Cajun seasoning on both sides of the fillets. Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade. Add the lemon juice and olive oil and pulse a few times until the mixture is combined. Pour the mixture over the seasoned catfish. Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 350°F. Bake until the fish begins to flake when pulled apart with a fork, 20 to 25 minutes. Keep warm.
- TO MAKE THE CHIPOTLE MAYONNAISE: Whirl the mayonnaise, reserved 2 chipotle chiles, lime juice, Creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended. Scrape into a small bowl and refrigerate until ready to serve.
- TO SERVE: Use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves. Set out the warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos. Have the salad on the table to serve with the tacos.
- Cucumber-Tomato- Avocado Salad
- Place the cucumber, tomatoes, and avocados in a large bowl. In another bowl, whisk together the vinegar, mustard, salt, freshly ground pepper to taste, and olive oil. Add the dressing to the vegetables and toss to coat. Serve immediately.
- do it early
- As long as the chipotle mayo is prepared with commercially made mayonnaise, it will keep for up to 2 weeks in the refrigerator.
More about "the best catfish tacos youll ever eat recipes"
EASY CATFISH TACOS RECIPE WITH SLAW - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 55 minsAuthor Paige Grandjean
- 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.
CRAZY-GOOD CATFISH TACOS | MRFOOD.COM
From mrfood.com
CATFISH TACOS RECIPE - PAULA DEEN
From pauladeen.com
5/5 (6)Estimated Reading Time 1 min
FRIED CATFISH TACOS WITH HOMEMADE CAJUN REMOULADE
From themillennialsahm.com
20+ BEST FISH TACO RECIPES | MYRECIPES
From myrecipes.com
17 CATFISH RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
SOUTHERN BLACKENED CATFISH TACOS WITH FRIED CORN & OLD BAY AIOLI
From cookingwithcocktailrings.com
THE BEST FISH TACOS RECIPE | HEALTHY - MEL'S KITCHEN CAFE
From melskitchencafe.com
SOUTHERN CATFISH TACOS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
HOW TO MAKE CATFISH TACOS? HERE ARE 3 AMAZINGLY SIMPLE CATFISH …
From kabaia.com
CATFISH TACOS WITH PICO DE GALLO AND AVOCADO CREMA - TEXAS A&M …
From dinnertonight.tamu.edu
CATFISH TACOS | BEST CATFISH RECIPE EVER - YOUTUBE
From youtube.com
CATFISH TACOS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
FISH TACOS WITH CATFISH - LEMONSFORLULU.COM
From lemonsforlulu.com
THE DAILY MEAL
RECIPE: CATFISH TACOS & COLESLAW WITH SPICY ROASTED SWEET …
From blueapron.com
BEST TASTY TACO RECIPES YOU'LL CRAVE EVERY DAY OF THE WEEK …
From foodnetwork.ca
You'll also love