Catfish and Slaw Tacos
Bring bold Southern flavors to your table with these irresistible Catfish and Slaw Tacos! This quick and easy recipe combines crispy, golden-fried catfish seasoned with a zesty Cajun spice blend and a creamy, tangy coleslaw bursting with lime, honey, and fresh cilantro. The contrast of textures—crunchy slaw and tender, flaky fish—is perfectly wrapped in warm corn tortillas, creating a taco that's as satisfying as it is flavorful. Ideal for weeknight dinners or casual gatherings, these tacos deliver on taste in just 45 minutes. Pair them with your favorite hot sauce and a squeeze of lime for a mouthwatering meal that will leave everyone coming back for seconds! Perfect for fans of Southern-inspired cuisine, this recipe is a must-try for taco lovers.
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 0.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 2 tablespoons Cajun seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 0.25 cups Vegetable oil
- 8 pieces Corn tortillas
- 2 cups Green cabbage (shredded)
- 1 cup Red cabbage (shredded)
- 1 medium Carrot (shredded)
- 0.25 cups Mayonnaise
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 2 tablespoons Fresh cilantro (chopped)
- to taste Hot sauce (optional)
Instructions
In a shallow bowl, combine the flour, cornmeal, Cajun seasoning, salt, and pepper.
In another shallow bowl, whisk together the eggs and milk to create an egg wash.
Dip each catfish fillet into the egg wash, then coat it in the flour and cornmeal mixture. Repeat until all fillets are coated.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the coated catfish fillets for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
While the catfish is cooking, prepare the slaw. In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrot, mayonnaise, lime juice, honey, and cilantro. Mix well to coat evenly. Add salt, pepper, and hot sauce to taste.
Warm the corn tortillas in a skillet or microwave until pliable.
Assemble the tacos by placing a piece of catfish on each tortilla and topping it with a generous helping of slaw.
Serve immediately and enjoy!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
