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