Introduction
Get ready to dive into the perfect fusion of Southern comfort and Mexican flair with these mouthwatering Cajun Catfish Tacos. I’ve combined the bold, spicy flavors of Cajun seasoning with flaky catfish fillets, all wrapped in warm tortillas and topped with a creamy, tangy slaw. This recipe transforms ordinary taco night into something truly special, and the best part? It comes together in under 30 minutes, making it perfect for both weeknight dinners and casual entertaining.
Ingredients
For the Cajun Catfish:
- 4 catfish fillets (about 6 oz each), pat dried
- 2 tablespoons Cajun seasoning
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 lime, juiced
For the Creamy Slaw:
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
For Assembly:
- 8-10 corn or flour tortillas (6-inch)
- 1 avocado, sliced
- Fresh cilantro
- Lime wedges for serving
Instructions
- Start by making the slaw. Mix mayonnaise, apple cider vinegar, and honey in a large bowl. Add cabbage, toss to coat, and season with salt and pepper. Refrigerate while preparing the fish.
- Season both sides of the catfish fillets generously with Cajun seasoning, pressing it gently into the fish.
- Heat oil in a large skillet over medium-high heat. Once hot, add the butter and let it melt.
- Add the seasoned catfish to the pan and cook for 3-4 minutes per side, or until golden brown and easily flakes with a fork.
- While the fish cooks, warm your tortillas in a separate skillet or wrapped in foil in a 350°F oven.
- Break the cooked catfish into large chunks and squeeze fresh lime juice over it.
- Assemble the tacos by placing fish pieces in each warm tortilla, topping with the creamy slaw, avocado slices, and fresh cilantro.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 (2-3 tacos per person)
Recipe Notes
– If catfish isn’t available, you can substitute with any firm white fish like cod or halibut.
– For the best texture, don’t flip the fish more than once during cooking. Let it develop a nice crust before turning.
– Make the slaw at least 30 minutes ahead to allow flavors to develop. It can be made up to 24 hours in advance.
– To prevent soggy tacos, drain the slaw well before adding it to the tortillas.
– For extra heat, add a few drops of your favorite hot sauce or slice up some fresh jalapeños as a topping.
– Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days.
Cajun Catfish Tacos
Ingredients
- 4 catfish fillets about 6 oz each, pat dried
- 2 tablespoons Cajun seasoning
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 lime juiced
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- 8-10 corn or flour tortillas 6-inch
- 1 avocado sliced
- Fresh cilantro
- Lime wedges for serving
Instructions
- Start by making the slaw. Mix mayonnaise, apple cider vinegar, and honey in a large bowl. Add cabbage, toss to coat, and season with salt and pepper. Refrigerate while preparing the fish.
- Season both sides of the catfish fillets generously with Cajun seasoning, pressing it gently into the fish.
- Heat oil in a large skillet over medium-high heat. Once hot, add the butter and let it melt.
- Add the seasoned catfish to the pan and cook for 3-4 minutes per side, or until golden brown and easily flakes with a fork.
- While the fish cooks, warm your tortillas in a separate skillet or wrapped in foil in a 350°F oven.
- Break the cooked catfish into large chunks and squeeze fresh lime juice over it.
- Assemble the tacos by placing fish pieces in each warm tortilla, topping with the creamy slaw, avocado slices, and fresh cilantro.
