Best 2 Blackened Catfish Tacos Recipes
Welcome to the world of blackened catfish tacos, a culinary delight that tantalizes taste buds with its smoky, spicy, and tangy flavors. This article will guide you on a culinary journey to create the perfect blackened catfish tacos, from selecting the freshest ingredients to mastering the art of the blackened catfish. We will explore the diverse world of taco toppings and fillings, ensuring that every bite is an explosion of flavors and textures. So, prepare to embark on a culinary adventure as we uncover the secrets of making the most delicious blackened catfish tacos.
Here are our top 2 tried and tested recipes!
BLACKENED CATFISH TACOS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 servings (8 tacos)
Number Of Ingredients 11
Steps:
- Coat a grill rack with oil and preheat the grill on high for 5 minutes.
- Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm.
- Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos.
BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE
From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine.
Provided by Bren in LR
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blackened Catfish.
- Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
- Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
- Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
- Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
- Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
- Remoulade:.
- In a bowl, combine all the ingredients and stir.
Nutrition Facts : Calories 560.5, Fat 24.1, SaturatedFat 4.8, Cholesterol 93.5, Sodium 1477.8, Carbohydrate 50.9, Fiber 5.4, Sugar 4.5, Protein 34.7
Tips:
- Use fresh, firm catfish fillets for the best results.
- Make sure the catfish is seasoned well with the blackened seasoning before cooking.
- Cook the catfish over high heat to get a nice sear.
- Be careful not to overcook the catfish, as it can become dry and tough.
- Serve the blackened catfish tacos immediately with your favorite toppings.
Conclusion:
Blackened catfish tacos are a delicious and easy-to-make meal that is perfect for any occasion. The blackened seasoning gives the catfish a unique and flavorful crust, while the tacos are filled with fresh and healthy ingredients. Whether you are serving them for a party or a weeknight dinner, blackened catfish tacos are sure to be a hit.
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