Catfish Tacos Recipe with Slaw

WRITTEN BY:

Eileen

SERVES:

4

NUTRITION:

Rich Source of Proteins

DIFFICULTY

Easy

TIME

35 minutes

These oven “fried” catfish filets are just as crispy as pan-fried filets but a lot less messy to make. The tender, tasty fish is soaked in buttermilk and covered in panko breadcrumbs flavored with Cajun seasoning. If catfish is not available, use any firm white fish such as cod, tilapia, or grouper.  These crispy tacos make for an easy dinner.

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Method

1.
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

2.
Whisk together cornmeal, panko, Cajun seasoning, and ¼ 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.

3.
Meanwhile, whisk together mayonnaise, lime juice, pepper, and remaining ½ teaspoon salt in a medium bowl. Add cabbage; toss to coat.

4.
Place 2 pieces of catfish in each tortilla. Top with cabbage mixture, radishes, avocado, cilantro, and chives. Serve with lime wedges and hot sauce.

Shopping List

Ingredients

1.
1 pound skinless catfish fillets, cut into 16 pieces
2.
¾ cup whole buttermilk
3.
½ cup fine yellow cornmeal
4.
½ cup panko (Japanese-style breadcrumbs)
5.
2 tablespoons Cajun seasoning (such as Slap Ya Mama)
6.
¾ teaspoon kosher salt, divided
7.
¼ cup mayonnaise
8.
2 tablespoons fresh lime juice (from 1 lime)
9.
¼ teaspoon black pepper
10.
2 cups shredded napa or green cabbage (from 1 small cabbage)
11.
8 (6-inch) yellow corn tortillas, warmed
12.
2 radishes, cut into matchsticks (¼ cup)
13.
1 ripe avocado, thinly sliced
14.
2 tablespoons fresh cilantro leaves
15.
2 tablespoons minced fresh chives
16.
Lime wedges
17.
Hot sauce

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