Catfish Fish Taco Recipe
Three crispy corn tortillas stuffed with pico de gallo, cole slaw, and comeback dressing served with rice and beans.
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Ingredients
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Fish Preparation
Pico de Gallo
Cole Slaw
Comeback Dressing
Tacos Assembly
Method
Fish Preparation
- 1
Prepare the Catfish
Season the catfish fillets with salt, black pepper, and cayenne pepper. Set aside.
- 2
- 3
- 4
Fry the Fish
Heat oil in a deep skillet over medium-high heat. Fry the catfish fillets for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Pico de Gallo
- 5
Mix Ingredients
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Mix well and set aside.
Cole Slaw
- 6
Combine Slaw Ingredients
In a large bowl, mix shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, salt, and black pepper. Toss until well combined. Refrigerate until ready to use.
Comeback Dressing
- 7
Prepare Dressing
In a small bowl, whisk together mayonnaise, ketchup, hot sauce, Worcestershire sauce, lemon juice, and garlic powder until smooth. Set aside.
Tacos Assembly
- 8
Warm the Tortillas
Warm the corn tortillas in a skillet or microwave for a few seconds until pliable.
- 9
Assemble the Tacos
Place a piece of fried catfish in each tortilla, top with pico de gallo, cole slaw, and drizzle with comeback dressing.
- 10
Serve
Serve the tacos with cooked rice and refried beans on the side.
