Cajun Catfish Tacos With Chipotle Mayonnaise

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Liberally sprinkle cajun seasoning on both sides of the fillets.
  • 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.
  • Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
  • Pour the mixture over the seasoned catfish.
  • Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
  • Preheat the oven to 350°.
  • Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
  • 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.
  • Scrape into a small bowl and refrigerate until ready to serve.
  • To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
  • Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.
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