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Categories:
mayonnaise freshly squeezed lime juice balsamic vinegar sugar red cabbage green cabbage corn tortillas catfish fillets Creole seasoning peanut red onion avocado store-bought fresh cilantro
Viewed: 25 - Published at: 3 years agoIngredients
- 1/4 cup mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar
- 1/4 head red cabbage, thinly sliced
- 1/4 head green cabbage, thinly sliced
- 4 yellow corn tortillas
- Two 8-ounce skinless American catfish fillets, split lengthwise down the center
- 1/4 cup Creole seasoning
- 1/2 cup peanut or canola oil
- 1/2 small red onion, halved and thinly sliced
- 1 avocado, cut into 8 slices
- 1/4 cup store-bought thousand island dressing
- 1/4 cup fresh cilantro leaves, for garnish, optional
Method
- For the ma and pa slaw: Whisk together the mayonnaise, lime juice, vinegar and sugar in a large bowl.
- Add the red and green cabbage and toss until thoroughly coated.
- For the blackened catfish tacos: Heat a medium skillet over medium heat.
- Working in batches if necessary, add the tortillas and warm 15 seconds per side; keep warm while you fry the catfish.
- Coat one side of each piece of catfish with Creole seasoning.
- Put the oil in a medium skillet over medium heat; when hot, add the catfish seasoned-side down and cook until blackened, about 5 minutes.
- Flip, and cook on the second side until an instant-read thermometer reads 145 degrees F., about 5 more minutes.
- Put 1 piece of catfish on each tortilla.
- Top with some slaw, onions and 2 slices of the avocado.
- Garnish each with a dollop of thousand island dressing and a few leaves of cilantro, if using.
- Serve immediately.
- This recipe was created by a contestant during a cooking competition.
- The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
