Southern Style Catfish Tacos |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A conglomeration of TexMex and soul food...what else! Can sub fish of your choosing. Note: For the ultimate experience, keep your condiments and toppings cool and your fish hot. Ingredients:
3 large limes, divided |
4 (6 ounce) catfish fillets, skin removed and cut into 1-inch-thick strips |
1 1/2 cups yellow cornmeal |
2 tablespoons dried parsley flakes |
2 tablespoons paprika |
2 teaspoons ground red pepper |
2 teaspoons lemon pepper |
2 teaspoons salt |
1 teaspoon garlic powder |
vegetable oil |
8 (6 inch) corn tortillas or 8 (6 inch) flour tortillas, warmed |
1 cup thinly shredded green cabbage |
1 cup thinly shredded purple cabbage |
creamy ranch salad dressing (marie's is the best) |
salsa |
ripe avocado, sliced |
tomato, diced |
fresh cilantro, minced |
sour cream |
Directions:
1. Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels and place in bag, shaking to coat.
2. Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325 degrees. in batches, fry catfish in the hot oil 2 - 3 minutes or until crispy and golden brown. Drain on paper towels.
3. Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa and toppings. Cut remaining 2 limes into wedges and serve with tacos.
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