Catfish Tacos Recipe

Prepare fish

Pat the catfish fillets dry with paper towels and cut into 1/2- to 1-inch strips suitable for taco filling.

In a small bowl combine olive oil, smoked paprika, ground cumin, garlic powder, salt, black pepper and 1 tablespoon fresh lime juice. Stir to form a paste.

Toss the catfish strips gently in the seasoning paste until evenly coated. Let sit 5 minutes while you heat the pan and prepare slaw.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a thin film of oil or spray. When hot, add the seasoned catfish strips in a single layer (work in two batches if needed). Cook 2–3 minutes per side until opaque, flaky and lightly browned. Internal pieces should reach flaky texture — do not overcook. Remove to a plate and keep warm.

While the fish rests, combine green cabbage, red cabbage and shredded carrot in a medium bowl.

In a small bowl whisk together mayonnaise, plain yogurt, 1 tablespoon lime juice, honey, chopped cilantro, 1/4 tsp salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with additional lime or salt if desired.

Stir together sour cream, hot sauce (or minced chipotle), 1/2 tablespoon lime juice and 1/8 tsp salt until smooth. Adjust heat to taste by adding more hot sauce. Refrigerate briefly if preparing ahead.

Warm tortillas on a dry skillet or directly over a gas flame for 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Divide the cooked catfish evenly between 4 warmed tortillas (about 2 per person for this recipe). Top each with a generous spoonful of cabbage slaw, a drizzle of spicy crema, sliced avocado if using, and a sprinkle of extra cilantro leaves.

Serve immediately with lime wedges for squeezing over the tacos.