Blackened Catfish Po'Boy Tacos With Cajun Remoulade

Name: Blackened Catfish Po'Boy Tacos With Cajun Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) fillets catfish (Blackened Catfish Recipe begins); 1/4 cup blackened red fish seasoning; 2 tablespoons vegetable oil; 2 cups shredded lettuce (or shredded cabbage); 2 plum tomatoes, medium dice; 12 (4 -5 inch) flour tortillas; salt and white pepper (to taste); 1 cup mayonnaise (Cajun Remoulade Recipe begins); 4 gherkins, minced; 2 tablespoons red peppers, minced; 2 tablespoons creole mustard; 2 teaspoons capers, rinsed and chopped; 2 teaspoons hot sauce; 1 teaspoon chili powder; 1 teaspoon garlic powder; 2 lemons, juiced; salt and white pepper (to taste)

Servings: persons

4 (6 ounce) fillets catfish (Blackened Catfish Recipe begins)
1/4 cup blackened red fish seasoning
2 tablespoons vegetable oil
2 cups shredded lettuce (or shredded cabbage)
2 plum tomatoes, medium dice
12 (4 -5 inch) flour tortillas
salt and white pepper (to taste)
1 cup mayonnaise (Cajun Remoulade Recipe begins)
4 gherkins, minced
2 tablespoons red peppers, minced
2 tablespoons creole mustard
2 teaspoons capers, rinsed and chopped
2 teaspoons hot sauce
1 teaspoon chili powder
1 teaspoon garlic powder
2 lemons, juiced
salt and white pepper (to taste)

1
Blackened Catfish.
2
Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
3
Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
4
Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
5
Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
6
Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
7
Remoulade:
8
In a bowl, combine all the ingredients and stir.

1602

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 (6 ounce) fillets catfish (Blackened Catfish Recipe begins), 1/4 cup blackened red fish seasoning, 2 tablespoons vegetable oil, 2 cups shredded lettuce (or shredded cabbage), and more.

Yes, Blackened Catfish Po'Boy Tacos With Cajun Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!