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1
TO MARINATE THE FISH: Pat the fillets dry and spread them in 1 layer on a rimmed 13 by 18-inch baking sheet.
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2
(They can be close together, even touching, but not overlapping.)
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3
Liberally sprinkle Cajun seasoning on both sides of the fillets.
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4
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.
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5
Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
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6
Pour the mixture over the seasoned catfish.
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7
Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
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8
Preheat the oven to 350F.
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9
Bake until the fish begins to flake when pulled apart with a fork, 20 to 25 minutes.
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10
Keep warm.
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11
TO MAKE THE CHIPOTLE MAYONNAISE: Whirl the mayonnaise, reserved 2 chipotle chiles, lime juice, Creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
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12
Scrape into a small bowl and refrigerate until ready to serve.
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13
TO SERVE: Use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
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14
Set out the warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.
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15
Have the salad on the table to serve with the tacos.
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16
Place the cucumber, tomatoes, and avocados in a large bowl.
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17
In another bowl, whisk together the vinegar, mustard, salt, freshly ground pepper to taste, and olive oil.
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18
Add the dressing to the vegetables and toss to coat.
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19
Serve immediately.
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20
As long as the chipotle mayo is prepared with commercially made mayonnaise, it will keep for up to 2 weeks in the refrigerator.
