Cajun Catfish Tacos Recipes

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BLACKENED CATFISH TACOS



Blackened Catfish Tacos image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 servings (8 tacos)

Number Of Ingredients 11

Vegetable oil, for oiling the grill grates
8 tortillas, flour or corn (8-inch diameter)
1/4 cup Cajun blackening seasoning
1 pound catfish fillets
1 red onion, sliced into thick rings
2 vine-ripened tomatoes, chopped
1 avocado, diced
1/2 cup sour cream
Lime wedges, for serving
1 cup loosely packed fresh cilantro leaves
Hot sauce, for serving

Steps:

  • Coat a grill rack with oil and preheat the grill on high for 5 minutes.
  • Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm.
  • Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos.

CAJUN-CATFISH TACOS



Cajun-Catfish Tacos image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 18

2 cups shredded green cabbage
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 teaspoon finely grated lime zest plus 1 tablespoon fresh squeezed lime juice
Pinch cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
Four 8-ounce catfish fillets
Olive oil, for brushing
8 corn tortillas
8 sprigs cilantro
[For Serving:] Lime wedges and your favorite hot sauce (optional)

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Toss the cabbage with 1/4 teaspoon salt in a medium bowl and set aside.
  • Stir the yogurt, lime zest, lime juice and cayenne pepper together in a small bowl and refrigerate until ready to use.
  • Brush the fillets all over with oil and season generously with salt and pepper and then with the spice rub. Lay the fish on the grill and cook, undisturbed, until you see distinct grill marks and can lift the fish without it sticking, 5 to 6 minutes. Test it by gently lifting a corner?if it sticks, cook it a bit longer. Turn the fish over and cook until firm to the touch, about 5 minutes more.
  • Microwave or steam tortillas until warm, or grill until slightly charred but still pliable. Fill each tortilla with 1/2 a fish filet, a sprig of cilantro and some cabbage. Drizzle with the yogurt sauce and hot sauce if using. Serve with lime wedges.

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE



Cajun Catfish Tacos with Chipotle Mayonnaise image

Categories     Salad     Sauce     Bake     Marinate     Mayonnaise

Yield serves 12; 2 tacos per person

Number Of Ingredients 26

Catfish
12 large catfish or other white fish fillets
1/4 cup Cajun seasoning (such as Paul Prudhomme's Seafood Magic)
2 (7-ounce) cans chipotle chiles in adobo sauce (reserve 2 whole chipotle chiles for the mayo, recipe follows)
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
1 cup olive oil
24 medium corn or small flour tortillas
1 head red or green cabbage, thinly sliced, for accompaniment
2 large limes, cut into wedges, for accompaniment
Cucumber-Tomato-Avocado Salad (recipe follows), for accompaniment
Chipotle Mayonnaise
2 cups mayonnaise
2 reserved chipotle chiles
3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes)
1 tablespoon Creole mustard
1 1/2 teaspoons kosher salt
Cucumber-Tomato- Avocado Salad
1 medium cucumber, peeled, quartered lengthwise, and cut into 1-inch cubes
1 pint cherry tomatoes, halved
2 large ripe avocados, peeled, pitted, and cut into bite-size pieces
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil
(makes twelve 1/3-cup servings)

Steps:

  • TO MARINATE THE FISH: Pat the fillets dry and spread them in 1 layer on a rimmed 13 by 18-inch baking sheet. (They can be close together, even touching, but not overlapping.) Liberally sprinkle Cajun seasoning on both sides of the fillets. Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade. Add the lemon juice and olive oil and pulse a few times until the mixture is combined. Pour the mixture over the seasoned catfish. Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
  • Preheat the oven to 350°F. Bake until the fish begins to flake when pulled apart with a fork, 20 to 25 minutes. Keep warm.
  • TO MAKE THE CHIPOTLE MAYONNAISE: Whirl the mayonnaise, reserved 2 chipotle chiles, lime juice, Creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended. Scrape into a small bowl and refrigerate until ready to serve.
  • TO SERVE: Use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves. Set out the warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos. Have the salad on the table to serve with the tacos.
  • Cucumber-Tomato- Avocado Salad
  • Place the cucumber, tomatoes, and avocados in a large bowl. In another bowl, whisk together the vinegar, mustard, salt, freshly ground pepper to taste, and olive oil. Add the dressing to the vegetables and toss to coat. Serve immediately.
  • do it early
  • As long as the chipotle mayo is prepared with commercially made mayonnaise, it will keep for up to 2 weeks in the refrigerator.

CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE



Cajun Catfish Tacos With Chipotle Mayonnaise image

Make and share this Cajun Catfish Tacos With Chipotle Mayonnaise recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

12 large catfish fillets (or other white fish fillets)
1/4 cup cajun seasoning (such as Paul Prudhomme's Seafood Magic)
2 (7 ounce) cans chipotle chiles in adobo (reserve 2 whole chiles for the mayo recipe)
1/4 cup fresh lemon juice
1 cup olive oil
24 medium corn tortillas (or small flour tortillas)
1 head cabbage, thinly sliced (red or green)
2 large limes, cut into wedges
2 cups mayonnaise
2 chipotle chiles
3 tablespoons freshly squeezed lime juice
1 tablespoon creole mustard
1 1/2 teaspoons kosher salt

Steps:

  • Marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping).
  • Liberally sprinkle cajun seasoning on both sides of the fillets.
  • Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade.
  • Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
  • Pour the mixture over the seasoned catfish.
  • Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
  • Preheat the oven to 350°.
  • Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
  • Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
  • Scrape into a small bowl and refrigerate until ready to serve.
  • To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
  • Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.

Nutrition Facts : Calories 671.7, Fat 44, SaturatedFat 7.2, Cholesterol 115.1, Sodium 734.3, Carbohydrate 37.8, Fiber 5.4, Sugar 6.1, Protein 33.4

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