Southwest Catfish Tacos with Charred Salsa

Inspired by the bold flavors of the Southwest, these catfish tacos are a vibrant and fresh take on a beloved classic. The flaky catfish, seasoned with chili and cumin, pairs perfectly with a smoky charred salsa and crisp cabbage slaw. The result is a meal that captures the essence of the Southwest—bold, bright, and perfect for a sunny day outdoors. This dish is a testament to the region's love for combining fresh, locally sourced ingredients with fiery, unforgettable flavors.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes

Ingredients

  • 4 catfish fillets
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and black pepper to taste
  • 2 cups shredded cabbage (garden or locally grown)
  • 1/4 cup cilantro (garden or locally grown), chopped
  • 1 lime, juiced
  • 1 cup tomatoes (garden or locally grown), charred
  • 1 jalapeño, charred
  • 1 garlic clove, charred
  • 1/4 cup sour cream
  • 8 small tortillas

Instructions

  1. Season catfish with chili powder, cumin, salt, and black pepper. Grill or pan-fry until cooked through.
  2. For the salsa, blend charred tomatoes, jalapeño, and garlic with a pinch of salt. Set aside.
  3. Toss cabbage and cilantro with lime juice. Season with salt.
  4. Assemble tacos by placing catfish in tortillas, topping with slaw, and drizzling with salsa and sour cream.
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