CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE
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
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
CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE
Categories Salad Sauce Bake Marinate Mayonnaise
Yield serves 12; 2 tacos per person
Number Of Ingredients 26
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.
CATFISH TACOS
Provided by Kardea Brown
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes.
- For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat.
- Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish.
- Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F.
- Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish.
- Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions.
CAJUN FISH TACOS
Classic fish tacos often feature deep-fried fish, a corn tortilla, cabbage and a thin mayo-based sauce. But we found that fish + pita bread = total yumminess in this streamlined version using lemon-flavored fish with a Cajun twist. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook fish according to package directions. Meanwhile, in a small bowl, combine the coleslaw mix, pepper, mayonnaise, lemon juice, sugar and 1-1/2 teaspoons Cajun seasoning., Slice fillets. Spoon coleslaw mixture onto pita breads, top with fish. Sprinkle with remaining Cajun seasoning. Serve with lemon wedges if desired.
Nutrition Facts : Calories 484 calories, Fat 26g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1111mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
CATFISH AND SLAW TACOS
Make and share this Catfish and Slaw Tacos recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 23m
Yield 8 tacos, 8 serving(s)
Number Of Ingredients 12
Steps:
- Thaw catfish, if using frozen.
- In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
- Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
- In a large bowl, combine cornmeal and flour.
- Add fish strips and toss to coat.
- Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
- Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
- If using corn tortillas, stack two and layer with fish and slaw.
- Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.
Nutrition Facts : Calories 295.8, Fat 14.2, SaturatedFat 2.2, Cholesterol 33.1, Sodium 142.5, Carbohydrate 30.8, Fiber 4, Sugar 1.7, Protein 12.4
CAJUN BLACKENED CATFISH
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
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 BAKED CATFISH
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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