Cajun Catfish Tacos with Cabbage Slaw

by Gavan on November 18, 2008

Grilled Catfish tacos

After I wrote the article, “Phone for Fish” we got inspired to make catfish tacos for Sunday lunch. Perhaps it also had something to do with our 80 degree weather in mid-Nov (what’s the story with that?) We headed over to our local Whole Foods in Venice (it’s the business by the way) and ended up getting the pre-seasoned cajun catfish filets. If you’re wondering if we did our homework and if catfish is one of the good eco fish to eat, be sure to read this whole post because I was indeed a good boy and did my research before purchasing (which means yes, it’s ok). First, the scrumptious recipe:

Serves 2

1 ripe red tomato
2 tsp onion
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
S&P to taste

1 pound wild catfish filets, cajun seasoned
corn tortillas
1 avocado

2 cups shredded cabbage or prepackaged slaw mix
1/8 cup red wine vinegar
2 tbsp dijon mustard
2 tbsp cilantro
4 tbsp olive oil, drizzled
1 tsp. Agave

Start by making the cabbage slaw. A lot of fish tacos have a mayo based sauce but as you’ll see here I made more of a vinaigrette which has a much cleaner taste and of course is healthier. In a large bowl, whisk together the wet ingredients. Taste and season accordingly. Add slaw mix, toss and refrigerate until needed. The flavors will marry while you make the rest of the meal.

Grilled CatfishNext make the salsa. In another bowl, add tomatoes, onion, cilantro & lime juice and mix well. S&P to taste. Set aside. Preheat grill pan on high heat. Grab your catfish filets. If they’re not already pre-seasoned just rub in some cajun spices to both sides of the fish. Pre-heat grill/saute pan on medium high heat for 3-4 mins. and drizzle olive oil. Cook fish for approx 4 mins. each side or until firm to the touch.

Warm your corn tortillas in a pan.

Spoon in slaw, place fish on top, then the salsa and top with fresh avocado slices. We ate ours with spicy black beans (the Missus likes a little kick). Great!

Now, here’s the nitty gritty on Catfish:

It got a B overall so it’s not too bad, right?

Species has medium to high levels of abundance, or fishing/farming methods cause some damage to the environment.

Here’s more info I found on Who knew!

Is U.S. Farm-Raised Catfish healthy?
U.S. Farm-Raised Catfish is a lean fish and an excellent source of protein. It is low in saturated (bad) fat and is a moderate source of polyunsaturated (good) fat and omega-3 fatty acids. According to a study published in the Journal of the American Medical Association, moderate fish consumption one to two meals a week may cut the risk of sudden cardiac death in half. The results show that any kind of fish, including U.S. Farm-Raised Catfish, can make a difference.

Is U.S. Farm-Raised Catfish fed any antibiotics or hormones?U.S. Farm-Raised Catfish is not given any added hormones. Under normal growing conditions, U.S. Farm-Raised Catfish is antibiotic-free; only in rare instances when medication is required to treat an illness is U.S. Farm-Raised Catfish treated with a necessary dose of antibiotics.

Is there iodine in U.S. Farm-Raised Catfish?
There is no iodine added to the feed or the water of U.S. Farm-Raised Catfish.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 5 comments… read them below or add one }

Nazarina A November 19, 2008 at 10:42 pm

If this dish is the prerequisite of dishes to come, I know that I shall be on a stupendous culinary joyride! I do not know whether you like awards but I do have one for you ! It is the very first one and sorry that it is a “lady” on the award! The name of your blog always lingers on my mind!

jacqui muir November 20, 2008 at 7:32 am

Only an Irishman could combine cabbage into this interesting dish. Whenever I’ve eaten fish tacos when out I have been really disappointed but I think I will make these ones and pass them along to the establishments which let me down! JUst found your blog and think I’m going to enjoy reading it.

admin November 20, 2008 at 10:31 am

Like a true Irishman I tried to use potatoes as well but it just didn’t work! Once you try them let me know what you think.

Kathleen November 20, 2008 at 1:43 pm

Well, you did it again HI. My mouth is watering as I read this entry at work and can’t wait to buy the ingreds on my way home. I love fish tacos and this Cajun slant looks like yummy. I love your version of the slaw which will soon move me away from the mayo rut. Thanks again for looking out for our health and providing us with good food ideas.

John April 12, 2012 at 7:23 pm

Fantastic. I used brussels sprouts instead of cabbage and added a squirt of sriracha to the slaw to give it a little kick and these came out great. Thanks!

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