Catfish Tacos With Spicy Red Cabbage Slaw Recipe

Name: Catfish Tacos With Spicy Red Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 corn tortillas or flour -- gluten-free if you use corn tortillas; 1/4 cup extra-virgin olive oil plus 2 teaspoons; 2 tablespoons fresh lime juice (about 2 limes); sea salt; 1/2 head red cabbage small, thinly shredded; 1 serrano peppers minced; 1 handful fresh cilantro chopped; 14 ounces catfish fillets preferably one whole fillet; freshly ground black pepper; avocado for topping, as desired; salsa for topping, as desired; lime wedges for topping, as desired; fresh cilantro for topping, as desired

Servings: persons

8 corn tortillas or flour -- gluten-free if you use corn tortillas
1/4 cup extra-virgin olive oil plus 2 teaspoons
2 tablespoons fresh lime juice (about 2 limes)
sea salt
1/2 head red cabbage small, thinly shredded
1 serrano peppers minced
1 handful fresh cilantro chopped
14 ounces catfish fillets preferably one whole fillet
freshly ground black pepper
avocado for topping, as desired
salsa for topping, as desired
lime wedges for topping, as desired
fresh cilantro for topping, as desired

1
Preheat the oven to 250 u00b0 F. Stack the tortillas in the center of a sheet of foil Wrap loosely to close. Place in the oven to heat while you prepare the fish and slaw. Alternatively, you can heat the tortillas on a grill just before you're ready to serve the tacos.
2
Prepare the slaw: In a medium bowl, whisk 1/4 of the olive oil and the lime juice until well-combined. Season with salt. Add the cabbage, serrano pepper, and cilantro; toss until fully coated. Let sit at room temperature while you cook the fish.
3
Season the fillet with salt and pepper.
4
In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium-high heat until shimmering. Carefully place the fish in the pan. Cook, undisturbed, until lightly golden on the underside, 6 to 7 minutes. Turn the fish over and continue cooking until lightly golden and opaque in the center, 6 to 7 minutes more depending on thickness.
5
To serve, arrange the catfish, slaw, ad desired toppings on a large platter. Serve family style, letting everyone assemble their own tacos.

876

kcal

Calories

Fat

155

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 13 ingredients. The key ingredients include: 8 corn tortillas or flour -- gluten-free if you use corn tortillas, 1/4 cup extra-virgin olive oil plus 2 teaspoons, 2 tablespoons fresh lime juice (about 2 limes), sea salt, and more.

Yes, Catfish Tacos With Spicy Red Cabbage Slaw 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!

Catfish Tacos With Spicy Red Cabbage Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions