Crispy Catfish Tacos with Cabbage Slaw and Avocado Crema

Bring a taste of the Southwest to your table with these crispy catfish tacos. Perfect for a warm evening or a post-fishing gathering, this dish features golden-fried catfish nestled in soft tortillas, topped with a crunchy cabbage slaw and creamy avocado sauce. The combination of textures and vibrant flavors mirrors the dynamic landscapes of states like Arizona and Texas, where bold, fresh ingredients take center stage. These tacos are a testament to the joy of cooking with freshly caught fish and the vibrant culinary traditions of the Southwest.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Ingredients

  • 4 catfish fillets
  • 1 cup cornmeal
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1/2 cup buttermilk
  • Vegetable oil for frying
  • 2 cups shredded cabbage (garden or locally grown)
  • 1/4 cup cilantro (garden or locally grown), chopped
  • 1 lime, juiced
  • 1 avocado
  • 1/2 cup sour cream
  • 8 small tortillas

Instructions

  1. In a shallow dish, mix cornmeal, chili powder, cumin, garlic powder, salt, and pepper.
  2. Dip catfish fillets in buttermilk, then coat in the cornmeal mixture.
  3. Heat oil in a skillet over medium heat. Fry catfish until golden and crispy, about 3 minutes per side.
  4. In a bowl, toss cabbage, cilantro, and lime juice. Season with salt.
  5. Blend avocado and sour cream to make the avocado crema.
  6. Assemble tacos by placing fish in tortillas, topping with slaw, and drizzling with crema.
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