Catfish Tacos Recipe with Slaw
Minutes : 35
Serves : 4
Rich Source of Proteins

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


  • 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 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.

  • Meanwhile, whisk together mayonnaise, lime juice, pepper, and remaining ½ 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.

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