Cajun Catfish Tacos With Chipotle Mayonnaise Recipe

Name: Cajun Catfish Tacos With Chipotle Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Catfish; 12 large catfish fillets (or other white fish fillets); 1/4 cup cajun seasoning (such as Paul Prudhomme's Seafood Magic); 2 (7 ounce) cans chipotle chiles in adobo (reserve 2 whole chiles for the mayo recipe); 1/4 cup fresh lemon juice; 1 cup olive oil; 24 medium corn tortillas (or small flour tortillas); 1 head cabbage, thinly sliced (red or green); 2 large limes, cut into wedges; Chipotle Mayonnaise; 2 cups mayonnaise; 2 chipotle chiles; 3 tablespoons freshly squeezed lime juice; 1 tablespoon creole mustard; 1 1/2 teaspoons kosher salt

Servings: persons

Catfish
12 large catfish fillets (or other white fish fillets)
1/4 cup cajun seasoning (such as Paul Prudhomme's Seafood Magic)
2 (7 ounce) cans chipotle chiles in adobo (reserve 2 whole chiles for the mayo recipe)
1/4 cup fresh lemon juice
1 cup olive oil
24 medium corn tortillas (or small flour tortillas)
1 head cabbage, thinly sliced (red or green)
2 large limes, cut into wedges
Chipotle Mayonnaise
2 cups mayonnaise
2 chipotle chiles
3 tablespoons freshly squeezed lime juice
1 tablespoon creole mustard
1 1/2 teaspoons kosher salt

1
Marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping).
2
Liberally sprinkle cajun seasoning on both sides of the fillets.
3
Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade.
4
Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
5
Pour the mixture over the seasoned catfish.
6
Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
7
Preheat the oven to 350u00b0.
8
Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
9
Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
10
Scrape into a small bowl and refrigerate until ready to serve.
11
To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
12
Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.

1784

kcal

Calories

155

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Catfish, 12 large catfish fillets (or other white fish fillets), 1/4 cup cajun seasoning (such as Paul Prudhomme's Seafood Magic), 2 (7 ounce) cans chipotle chiles in adobo (reserve 2 whole chiles for the mayo recipe), and more.

Yes, Cajun Catfish Tacos With Chipotle Mayonnaise 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.

Cajun Catfish Tacos With Chipotle Mayonnaise

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