Catfish Tacos with Spicy Red Cabbage Slaw

Name: Catfish Tacos with Spicy Red Cabbage Slaw
Total time: 1500 s
Yield: 4 servings
Ingredients: 8 corn tortillas or flour -- gluten-free if you use corn tortillas; 1/4 cup extra-virgin olive oil plus 2 teaspoons; 2 tablespoons fresh lime juice (about 2 limes); sea salt; 1/2 head red cabbage small, thinly shredded; 1 serrano peppers minced; 1 handful fresh cilantro chopped; 14 ounces catfish fillets preferably one whole fillet; freshly ground black pepper; avocado for topping, as desired; salsa for topping, as desired; lime wedges for topping, as desired; fresh cilantro for topping, as desired

Tia Mowry

13Ingredients

430Calories

25Minutes

Description

I love a good taco, and this recipe combines delicious, fresh fish with crispy vegetables and bright, vibrant flavors. If you like, you can also serve these tacos with Tofu Sour Cream.

Ingredients

servings:

8 corn tortillas (or flour -- gluten-free if you use corn tortillas)
1/4 cup extra-virgin olive oil (plus 2 teaspoons)
2 tablespoons fresh lime juice ((about 2 limes))
sea salt
1/2 head red cabbage (small, thinly shredded)
1 serrano peppers (minced)
1 handful fresh cilantro (chopped)
14 ounces catfish fillets (preferably one whole fillet)
freshly ground black pepper
avocado (for topping, as desired)
salsa (for topping, as desired)
lime wedges (for topping, as desired)
fresh cilantro (for topping, as desired)

Order ingredients now on

Instacart

Directions

Preheat the oven to 250 ° F. Stack the tortillas in the center of a sheet of foil Wrap loosely to close. Place in the oven to heat while you prepare the fish and slaw. Alternatively, you can heat the tortillas on a grill just before you’re ready to serve the tacos.
Prepare the slaw: In a medium bowl, whisk 1⁄4 of the olive oil and the lime juice until well-combined. Season with salt. Add the cabbage, serrano pepper, and cilantro; toss until fully coated. Let sit at room temperature while you cook the fish.
Season the fillet with salt and pepper.
In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium-high heat until shimmering. Carefully place the fish in the pan. Cook, undisturbed, until lightly golden on the underside, 6 to 7 minutes. Turn the fish over and continue cooking until lightly golden and opaque in the center, 6 to 7 minutes more depending on thickness.
To serve, arrange the catfish, slaw, ad desired toppings on a large platter. Serve family style, letting everyone assemble their own tacos.

Discover more recipes from Tia Mowry