Best Catfish And Slaw Tacos Recipes

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CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE



Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 33

1 cup mayonnaise (recommended: Miracle Whip)
3/4 cup Creole mustard (recommended: Zatarains)
2 large chipotle peppers in adobo, seeded
1 tablespoon adobo sauce from the canned chipotles
3 scallions, greens only, coarsely chopped
2 cups heavy cream
Kosher salt and freshly ground black pepper
1/2 head purple cabbage, sliced
1/2 head white cabbage, sliced
1 carrot, julienne
1 purple onion, coarsely chopped
2 tablespoons coarsely chopped cilantro leaves
1/4 cup extra-virgin olive oil
1 to 2 limes, juiced
Kosher salt and freshly ground black pepper
2 tablespoons butter
1/2 purple onion, finely chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1 1/2 tablespoons smoked paprika
1/2 tablespoon ground cumin
Peanut oil, for frying
2 pounds catfish fillets
2 tablespoons chopped cilantro leaves
1/4 cup Creole mustard (recommended: Zatarains)
2 eggs, beaten
3 tablespoons Worcestershire sauce
1/2 cup mayonnaise
1/2 grated Monterey Jack
2 cups panko bread crumbs, divided
15 fresh flour tortillas
1/2 pound Monterey Jack cheese, grated

Steps:

  • Catfish Tacos:
  • For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
  • For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
  • For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
  • Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
  • Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
  • Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
  • Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
  • Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

CATFISH AND SLAW TACOS



Catfish and Slaw Tacos image

Make and share this Catfish and Slaw Tacos recipe from Food.com.

Provided by threeovens

Categories     Lunch/Snacks

Time 23m

Yield 8 tacos, 8 serving(s)

Number Of Ingredients 12

1 lb catfish fillet (fresh or frozen)
3 tablespoons fresh lime juice (about 1 lime)
1/4 cup mayonnaise
1/2 teaspoon hot pepper sauce (like Tabasco)
2 1/2 cups cabbage, shredded (about 1/2 small head)
1 tablespoon cajun seasoning
1/4 cup cornmeal
1/4 cup flour
1/4 cup vegetable oil (more if needed)
16 corn tortillas or 8 flour tortillas
lime wedge
hot pepper sauce (optional)

Steps:

  • Thaw catfish, if using frozen.
  • In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
  • Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
  • In a large bowl, combine cornmeal and flour.
  • Add fish strips and toss to coat.
  • Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
  • Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
  • If using corn tortillas, stack two and layer with fish and slaw.
  • Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.

Nutrition Facts : Calories 295.8, Fat 14.2, SaturatedFat 2.2, Cholesterol 33.1, Sodium 142.5, Carbohydrate 30.8, Fiber 4, Sugar 1.7, Protein 12.4

CRUNCHY CATFISH TACOS WITH CHIPOTLE MAYONNAISE AND APPLE SLAW RECIPE - (4.5/5)



Crunchy Catfish Tacos with Chipotle Mayonnaise and Apple Slaw Recipe - (4.5/5) image

Provided by á-42919

Number Of Ingredients 23

APPLE SLAW:
1 cup mayonnaise
2 tablespoons honey
1 tablespoon fresh lime juice
1 tablespoon minced chipotle peppers in adobo sauce
Vegetable oil, for frying
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup club soda
1 1/2 tablespoons hot sauce
3 cups Japanese bread crumbs (panko)
4 (6 ounce) catfish fillets, cut into 2-inch pieces
1 (16 ounce) package flour tortillas
1 (10 ounce) bag angel hair coleslaw mix
1 Granny Smith apple, peeled, cored, and finely chopped (about 1 1/2 cups)
1 cup thinly sliced carrot
1/2 cup thinly sliced red onion
1 jalapeño pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons sugar
1 teaspoon kosher salt

Steps:

  • In the work bowl of a food processor, combine mayonnaise, honey, lime juice, and chipotle in adobo. Pulse until smooth. Cover and refrigerate at least 2 hours. Preheat oven to 200° fahrenheit. In a large Dutch oven or other heavy-bottomed pot, pour oil to a depth of 4 inches, and heat over medium-high heat until it reaches 375° fahrenheit on a deep-fry thermometer. In a shallow dish, combine flour, salt, and baking powder. Whisk in club soda and hot sauce until smooth. To a separate shallow dish, add bread crumbs. Dip catfish pieces in batter, allowing excess to drip off ; coat in bread crumbs. Fry fish, in batches, until brown, 1 to 2 minutes per side. Transfer fish to a paper towel-lined baking sheet to drain, and keep warm in oven. Spray both sides of tortillas with nonstick cooking spray. In a large skillet over medium heat, cook tortillas until lightly browned, 1 to 2 minutes per side. To assemble tacos, spread tortillas with mayonnaise mixture, and top with fish pieces and Apple Slaw. Serve immediately.

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