Southern Style Blackened Catfish Tacos
Crispy blackened catfish fillets nestled in soft corn tortillas, topped with a vibrant Southern-style slaw and creamy cilantro lime sauce. A skillet-cooked seafood delight with a flavorful kick perfect for a casual seafood meal.
Ingredients
Check ingredients as you go.
- Fish Preparation
- Assembly
- Slaw
- Slaw Dressing
- Cilantro Lime Sauce
- General Seasoning
Let’s make it
Slaw
In a bowl, mix green cabbage, red cabbage, shredded carrot, and sliced green onions.
Slaw Dressing
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey (if using), salt, and black pepper to make the slaw dressing. Pour over the shredded vegetables and toss to combine well. Refrigerate the slaw while preparing the fish.
Fish Preparation
Pat the catfish fillet strips dry with paper towels. Sprinkle blackening spice evenly over all sides of the catfish pieces, pressing gently to adhere.
Fish Preparation
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the catfish strips in a single layer and cook for 3-4 minutes on each side until blackened and cooked through, with a crispy crust. Remove from skillet and keep warm.
Cilantro Lime Sauce
Prepare the cilantro lime sauce by combining sour cream, chopped cilantro, lime juice, minced garlic, salt, and black pepper in a small bowl. Mix until smooth and refrigerated until ready to serve.
Assembly
Warm the corn tortillas in a dry skillet or microwave until pliable. Assemble the tacos by placing a few pieces of blackened catfish on each tortilla, topping with a generous spoonful of the cabbage slaw, and drizzling with cilantro lime sauce.
Tips & notes
To get the best blackened crust, use a heavy skillet and do not overcrowd the pan when cooking the catfish. Let the fish rest a minute after cooking for juiciness. Adjust the honey in the slaw dressing to balance acidity according to taste.
Saving it for later
Store leftover cooked catfish and slaw separately in airtight containers in the refrigerator. Use within 3 days for best freshness.
Reheating
Reheat catfish gently in a skillet over low heat just until warm to preserve the crispy crust. Avoid microwaving to prevent sogginess. Serve fresh slaw cold.
