Catfish Tacos with Slaw

 


Catfish Tacos with Slaw

Ingredients

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

Directions

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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