Cajun Catfish Tacos
The other day my local grocery store had a great deal on broken pieces of catfish fillets. This worked out great because I was going to need to break the fillets into smaller pieces to fit into the taco anyways. If you find a similar deal, or just have a hankering for some delicious and easy fish tacos give this recipe a try. You’ll need a good cajun seasoning or a favorite hot sauce to make these cajun fish tacos. Also note that the red cabbage on top gives excellent color and crunch.
Prep Time: 7 min Cook Time: 20 min
- 6 Corn Tortillas
- 1lb of Catfish
- 2 tbsp (give or take) Cajun Seasoning
- 1-2 tbsp Oil (vegetable)
- 1 Lime
- Red Cabbage
- Chopped/Diced Jar of Chipotle Peppers
- Salt & Pepper
- First, using a heavy bottomed cast iron skillet, turn your heat to medium-low/medium.
- In a bowl (I have these and love them) mix together the fish, oil, and cajun seasonings.
- Once the pan is hot, add in the pieces of fish (skin side down) until the pan is full (don’t over crowd). Let cook until the skin on the fish pieces start to brown. Then flip and continue to cook until flaky. This takes about 6-8 minutes.
- While you’re waiting on the fish to finish, roughly chop some red cabbage and dump it in a bowl with the juice from your lime. Add a pinch of salt. Mix well.
- Once the fish is done cooking move it to a bowl and use your hot pan to warm up some corn tortillas.
- In a small ramekin mix together the chipotle peppers and mayo (starting at a 50/50 mix) then adding more of whichever until you like the spice level.
- Assemble: Spread the spicy mayo on the tortilla, add some fish pieces, top with cabbage and enjoy!
- This pairs well with a cold cerveza like Carona or Modela.
- The photo almost looks like my fish was breaded, but that’s just a combo of the skin and seasoning.
- If you’re really opposed to cabbage (or just don’t have any) you can substitute the garnish for white onion and cilantro.
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