Fish Tacos Recipe
Three Flour Tortillas, Lightly Breaded Fried Catfish, Asian Slaw, Roasted Jalapeno Remoulade, Pickled Red Onions, Cilantro, Chipotle Lime Crema, Served with Tortilla Chips
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Ingredients
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Tortillas
Fried Catfish
Asian Slaw
Roasted Jalapeno Remoulade
Pickled Red Onions
Chipotle Lime Crema
Tortilla Chips
Method
Preparation of Pickled Red Onions
- 1
Pickling the Onions
In a medium bowl, combine sliced red onion, apple cider vinegar, water, sugar, and salt. Stir well and let sit for at least 30 minutes to pickle.
Preparation of Asian Slaw
- 2
Making the Slaw
In a large bowl, combine shredded green cabbage, grated carrot, chopped green onions, and cilantro. In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve.
Preparation of Roasted Jalapeno Remoulade
- 3
Making the Remoulade
In a blender, combine mayonnaise, roasted jalapeno, lime juice, minced garlic, salt, and black pepper. Blend until smooth. Adjust seasoning to taste and set aside.
Preparation of Fried Catfish
- 4
- 5
Frying the Fish
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add breaded catfish fillets and fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
Assembly of Fish Tacos
- 6
Assembling the Tacos
Warm the flour tortillas in a dry skillet for about 30 seconds per side. On each tortilla, place a piece of fried catfish, top with Asian slaw, pickled red onions, cilantro, and a drizzle of roasted jalapeno remoulade and chipotle lime crema.
- 7
Serving
Serve the tacos with a side of tortilla chips for a complete meal.