Southern Catfish Tacos with Crunchy Slaw
These Southern Catfish Tacos are packed with crispy, seasoned catfish fillets and topped with a refreshing, crunchy slaw. Served in warm tortillas with a zesty dressing, they bring a delicious Southern twist to taco night!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Frying, Assembling
- Cuisine: Southern, Tex-Mex
Ingredients
**For the Catfish:**
– 2 catfish fillets
– 1/2 cup cornmeal
– 1/4 cup all-purpose flour
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup buttermilk
– 2 tbsp vegetable oil (for frying)
**For the Slaw:**
– 2 cups shredded cabbage (green or purple)
– 1/4 cup shredded carrots
– 1/4 cup red onion, thinly sliced
– 2 tbsp mayonnaise
– 1 tbsp apple cider vinegar
– 1 tsp honey
– 1/2 tsp Dijon mustard
– 1/4 tsp salt
– 1/4 tsp black pepper
**For the Tacos:**
– 6 small corn or flour tortillas
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– 1/4 cup crumbled queso fresco or feta cheese (optional)
Instructions
1. In a shallow dish, mix the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Dip each catfish fillet in buttermilk, then coat it evenly with the cornmeal mixture.
3. Heat vegetable oil in a skillet over medium heat. Fry the catfish for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
4. In a large bowl, combine the cabbage, carrots, and red onion.
5. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Pour over the slaw and toss to coat.
6. Warm the tortillas in a dry skillet for about 30 seconds per side.
7. Slice the crispy catfish into strips and place them in the tortillas.
8. Top with crunchy slaw, fresh cilantro, and queso fresco if using.
9. Serve with lime wedges on the side and enjoy!
Notes
– For extra spice, add a drizzle of hot sauce or a sprinkle of cayenne on top.
– You can substitute catfish with tilapia or cod if preferred.
– Make the slaw ahead of time to allow the flavors to meld together.
– Serve with a side of black beans or rice for a complete meal.
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg