Traditionally, when people think of fish tacos they head straight to mahi mahi, swaii or tilapia. And, while those combinations are delicious, I challenge you to try making fish tacos with a few catfish fillets, you will love it!
Catfish is traditionally a southern, African-American fish, which is typically fried. However, for these tacos, I used a southern style, blackened taco with a Sriracha Slaw. The layers of heat are fantastic if you love a spicy taco like I do.
Check out the recipe below:
Blackened Catfish Tacos with Sriracha Slaw
- Catfish Fillet (approximately 1 lb for 6-8 tacos)
- Corn Tortillas
- Cole Slaw
- Sriracha Mayo (Mayo + Sriracha Hot Sauce + Brown Sugar)
- Creole Seasoning
- Black Pepper
- Cilantro (for garnish)
- Lime (for garnish)
Start by mixing together your Cole Slaw and Sriracha Mayo, to make your Sriracha Slaw. For a recipe for Siracha Mayo see here or alternatively buy it pre-made, I like this brand here. Place the evenly mixed slaw in the refrigerator to chill at least 30 minutes ahead of time.
Season the catfish fillets with creole seasoning, paprika and black pepper to your taste. Heat a nonstick skillet with butter on high heat. When butter is melted, place catfish fillet in skillet. Cook each side until blackened (not burned) about 3-5 minutes depending on how thick your catfish is. Remove fillets from heat and let cool.
Warm the corn tortillas until warm.
Assemble tacos as pictured, garnished with cilantro and lime. Enjoy!