Catfish Tacos
If you love fish tacos, then my catfish tacos are going to be a new favorite. Full of perfectly golden catfish filets, Asian salad mix, wonton strips, cherry tomatoes, and your favorite vinaigrette, these tacos are light, healthy, and absolutely delicious.
Taco Tuesday has always been a big deal in our house. Tacos are delicious, after all, and kids love them. I like to switch things up, so I started making fish tacos. Then, I got bored with that, so I created these Asian-themed catfish tacos. They are so good and so easy. The perfect combo!
Why You'll Love This Recipe
- It only takes a handful of ingredients to make.
- It's an easy recipe you can make on even busy weeknights.
- It's full of delicious flavors that pair perfectly with the mild catfish flavor.
- It's a fun way to switch up taco night!
Top Tip
Flip your catfish filets once and only once while cooking them. You'll know they're ready when they easily come away from the bottom of the skillet.
Ingredients
It only takes a handful of simple ingredients to make this recipe. You can find them all at your local grocery store. The Asian salad is from Fresh Express, so it's in every grocery store in the country, I'm sure!
Everything you need is right here, but the exact quantities can be found in the recipe card at the end of the post.
- Large catfish filets
- Salt and pepper
- Flour tortillas
- Asian Salad Kit
- Cherry tomatoes, sliced
Instructions
Making these tacos is as simple as shopping for them. You'll just cook the catfish and assemble the tacos. That's all there is to it.
The recipe highlights are below, but check out the recipe card at the end of the post for specific instructions.
1: Season the catfish with salt and pepper.
2: Cook the filets over medium heat until golden on both sides are easily flaked with a fork. Set them aside on a plate lined with paper towels.
3: Add the catfish taco ingredients to the tortillas and drizzle with vinaigrette. Enjoy!
Substitutions and Variations
- You can use your favorite white fish for these tacos.
- Use your favorite vinaigrette with these tacos.
- Add lettuce and your favorite traditional toppings for Mexican catfish tacos.
Equipment
- Knife
- Cutting board
- Medium skillet
Storage
Refrigerator: Store for up to 3 days in an air-tight container.
Freezer: These catfish tacos won't freeze well.
Reheat: Cover the tacos with a damp paper towel and microwave at 30-second intervals until heated through.
What to Serve with Catfish Tacos
These tacos have an Asian flair, so pair them with other Asian favorites for a delicious meal. Try these catfish tacos with:
- Egg rolls
- Fried rice
- Wontons
- Crab Rangoon
- Egg drop soup
Tips
- Flip your catfish once and only once when cooking the filets. Flipping too often lowers the pan's heat and can lead to your fish falling apart.
- Your fish is ready to flip when it releases easily from the bottom of the pan.
- Fish filets are generally free of bones, but thoroughly check them before cooking.
FAQ
Any kind of fish filet will be boneless or almost free of bones. The point of fileting fish is to bypass the bones. However, some bones may slip by during the fileting process.
Run your hands along the filets against the grain, feeling for any bones. If you find one, use a pair of tweezers to pull the filets out of the bones with the grain.
If you try to flip your catfish too soon, the filet will stick to the pan and break apart. Also, if you flip your fish more than once, it can fall apart under its own weight.
More Taco Recipes
Catfish Tacos
These catfish tacos are loaded with perfectly cooked catfish filets, Asian slaw and vinaigrette dressing for a flavorful, healthy meal.
Ingredients
- 4 large catfish filets
- Salt and pepper
- 4 flour tortillas
- Asian Salad Kit
- ½ cup cherry tomatoes, sliced
Instructions
- Place catfish filets in a medium skillet over medium heat. Season with salt and pepper according to your liking.
- Cook on each side for about 4 minutes or until filets flake with a fork. Remove from pan and place flights on a plate lined with paper towel.
- To assemble tacos, lay tortillas out on your work surface.
- Add lettuce mixture to each tortilla shell.
- Next, place one filet on each tortilla.
- Top with sliced tomatoes, wonton strips, and almond slivers.
- Finally, drizzle sesame vinaigrette on top and serve.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 374Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 94mgSodium 487mgCarbohydrates 29gFiber 2gSugar 1gProtein 31g
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