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Blackened Catfish Tacos Recipe with Easy Zesty Creole Slaw

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These blackened catfish tacos feature a smoky, spicy crust paired with a tangy, crunchy Creole slaw, perfect for quick and flavorful taco nights.

Ingredients

Scale
  • 4 catfish fillets (about 6 ounces / 170 grams each), skin removed
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or melted butter
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 1/4 cup finely chopped green onions (white and green parts)
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons mayonnaise (light or dairy-free if preferred)
  • 1 tablespoon Creole mustard or Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Fresh lime wedges
  • Optional: sliced avocado, chopped cilantro, or pickled jalapeños

Instructions

  1. Prepare the Blackening Spice Mix: In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Stir well to blend.
  2. Season the Catfish: Pat the catfish fillets dry with paper towels. Rub the spice mix evenly over both sides of each fillet, pressing lightly so it adheres. Set aside.
  3. Make the Zesty Creole Slaw: In a large bowl, toss together shredded green and red cabbage, carrot, green onions, and parsley. In a separate small bowl, whisk mayonnaise, Creole mustard, apple cider vinegar, hot sauce (if using), salt, and pepper until smooth. Pour the dressing over the cabbage mix and toss gently to coat evenly. Refrigerate until ready to serve.
  4. Heat the Skillet: Place your cast iron or non-stick skillet over medium-high heat. Add olive oil or melted butter and let it heat until shimmering but not smoking.
  5. Cook the Catfish Fillets: Carefully place the fillets in the hot skillet. Cook undisturbed for about 3-4 minutes per side (about 8 minutes total), until the crust is dark and slightly crisp and the fish flakes easily with a fork (internal temperature 145°F / 63°C). Flip gently using tongs or a spatula.
  6. Warm the Tortillas: While the fish cooks, warm the tortillas in a dry skillet or microwave until soft and pliable. Keep them covered to stay warm.
  7. Assemble the Tacos: Place a fillet on each tortilla, top generously with zesty Creole slaw, and add optional garnishes like avocado slices, fresh cilantro, or pickled jalapeños. Finish with a squeeze of fresh lime juice.

Notes

Pat fish dry before seasoning for a crispy crust. Use cast iron skillet for best blackened crust. Control heat to avoid burning spices. Prepare slaw ahead for better flavor. Bring fish to room temperature before cooking. Reheat leftovers gently in skillet to maintain crust.

Nutrition

Keywords: blackened catfish tacos, Creole slaw, spicy fish tacos, easy taco recipe, quick dinner, seafood tacos

Find it online: https://sofiaspice.com/blackened-catfish-tacos-recipe-with-easy-zesty-creole-slaw/