Description
Mexican street-style Crispy Catfish Tacos bring zesty coastal flavors straight to your plate, blending crunchy catfish with tangy slaw and fresh cilantro. Packed with bold spices and quick preparation, these tacos promise a delicious adventure you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) catfish fillets, cut into strips
Coating and Seasoning:
- ½ cup (60 grams) cornmeal
- ½ cup (60 grams) all-purpose flour (or gluten-free blend)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne (optional)
- 2 tablespoons vegetable oil
Slaw and Accompaniments:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt & pepper, to taste
- 1 tablespoon fresh cilantro, chopped (optional)
- 8 small tortillas (corn or flour)
- Lime wedges
Instructions
- Prepare a seasoned coating by blending cornmeal, flour, and select spices in a wide, shallow container.
- Carefully coat each catfish strip in the seasoned mixture, ensuring a thorough and even coverage by gently pressing the breading onto the fish.
- Warm a skillet with oil over medium-high heat, creating an ideal sizzling environment for frying.
- Gently place breaded catfish strips into the hot oil, allowing each side to transform into a golden-brown, crispy exterior for approximately 3-4 minutes.
- Transfer fried catfish to a paper towel-lined surface to absorb excess oil and maintain crispiness.
- Create a vibrant slaw dressing by whisking together mayonnaise, vinegar, honey, salt, and pepper until smooth and well-integrated.
- Combine shredded cabbage, julienned carrots, and freshly chopped cilantro with the prepared dressing, tossing until vegetables are evenly coated.
- Warm tortillas to enhance their flexibility and flavor.
- Delicately break the crispy catfish into bite-sized chunks for easy taco assembly.
- Layer the warm tortillas with crispy catfish pieces and generously top with the tangy slaw.
- Finish by squeezing fresh lime juice over the tacos to brighten and elevate the overall flavor profile.
Notes
- Choose fresh, high-quality catfish fillets for the best flavor and texture.
- Pat catfish completely dry before breading to ensure maximum crispiness and prevent soggy coating.
- Experiment with spice blend by adding cayenne or smoked paprika for extra kick in the cornmeal mixture.
- For gluten-free option, replace wheat flour with cornstarch or gluten-free flour blend to maintain crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 50 mg