RECIPES

DELACATA   |   APPETIZERS   |   BAKED   |   GRILLED   |   FRIED   |   SAUTÉED   |   SANDWICH

Catfish Taco With Jalapeño-Cilantro Slaw

READY IN:

PREP TIME:

COOK TIME:

SERVINGS:

20 m

10 m

10 m

8

Purchase Product

INGREDIENTS

4 Simmons 5-7 oz. Fillets.

2 tablespoons olive oil.
Salt and pepper to taste.

16 (6-inch) small corn tortillas.
Cilantro, roughly chopped for garnish.

JALAPEÑO-CILANTRO SLAW

10-ounce bag of thin-sliced green cabbage.
4 ounces sour cream.
2 limes, juiced and zested.
1 jalapeño, seeds removed and minced.
1 clove garlic, minced.
3 tablespoons red onion, minced.
1 teaspoon salt.

 

PREPARATION

Step 1

Preheat grill. Drizzle fillets with olive oil and season with salt and pepper. Grill for 4 minutes on each side, or until they flake easily with a fork. Remove from grill and set aside. When slightly cooled, slice catfish.

Step 2

Heat tortillas on the grill for 1 minute per side, being careful not to burn.

Step 3

Assemble tacos by placing catfish slices on top of grilled tortillas; top with Jalapeño-Cilantro Slaw, then garnish with fresh cilantro.

JALPEÑO-CILANTRO SLAW

Combine ingredients in a bowl and stir well.

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