Catfish and Slaw Tacos

"Tacos with a Down-Home Southern flavor."
photo by sheepdoc photo by sheepdoc
photo by sheepdoc
Ready In:
8 tacos




  • Thaw catfish, if using frozen.
  • In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
  • Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
  • In a large bowl, combine cornmeal and flour.
  • Add fish strips and toss to coat.
  • Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
  • Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
  • If using corn tortillas, stack two and layer with fish and slaw.
  • Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.

Questions & Replies

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  1. The best fish tacos I've ever had were at some dive in San Antonio and I keep trying to replicate them. These were good, but not those yet. I think maybe some cilantro next time. And some more hot sauce.


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