Catfish Tacos Recipe
Mexican-American · Main course · 35 min total
Crispy fried catfish fillets are nestled in warm corn tortillas with a tangy slaw and creamy chipotle sauce, making for a delicious and easy weeknight dinner.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 lb catfish fillets, cut into 2-inch strips
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk
- 1 large egg
- Vegetable oil for frying
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1/4 cup sour cream
- 1 tbsp chipotle in adobo sauce, minced
- Salt to taste
Instructions
- In a shallow dish, whisk together flour, cornmeal, chili powder, cumin, garlic powder, salt, and pepper.
- In another dish, whisk buttermilk and egg.
- Dip catfish strips in buttermilk mixture, then dredge in flour mixture, shaking off excess.
- Heat 1/2 inch oil in a large skillet over medium-high heat. Fry catfish in batches until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.
- Meanwhile, combine shredded cabbage, cilantro, and lime juice; season with salt.
- Mix sour cream and chipotle in adobo; season with salt.
- Warm tortillas in a dry skillet or directly over a gas flame.
- Assemble tacos: place catfish on tortillas, top with cabbage slaw and chipotle cream.
Tips
- Serve with lime wedges and hot sauce.
- To reduce spiciness, use less chipotle or substitute with smoked paprika.
- Leftover catfish can be stored in the fridge for up to 2 days; reheat in a toaster oven.
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