Catfish Tacos

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Recipe Courtesy of

Servings: 6 to 8
Prep Time: 25 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list


3 cups angel hair coleslaw mix
1/2 cup thinly sliced red onion
4 radishes, thinly sliced
3 tablespoons minced fresh cilantro, optional
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

Creamy Remoulade Sauce:

1 cup sour cream
1 clove garlic, minced
3 green onions, minced
1 tablespoon Dijon mustard
3 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill


Vegetable oil, for frying
1 (15-ounce) catfish fillet
1 1/2 cups cornmeal
1 to 2 tablespoons Cajun seasoning

6 to 8 Fried Taco Shells, recipe follows
Sliced avocado, optional
Lime wedges, optional

Fried Taco Shells:

Vegetable oil, for frying
6 to 8 corn tortillas





For the coleslaw: In a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Add to the coleslaw mixture, tossing gently to coat.

For the remoulade: In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.

For the catfish: In a large Dutch oven, pour the oil to a depth of 2 inches and heat to 350 degrees F.

Cut the catfish into strips. Combine and whisk together the cornmeal and Cajun seasoning. Coat the catfish strips in the cornmeal mixture.

Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes. Drain on paper towels. Place 2 to 3 catfish strips in the center of each Fried Taco Shell. Top each evenly with the coleslaw mixture. Dollop with the remoulade. Serve with sliced avocado and lime wedges, if desired.

Fried Taco Shells:

Heat the oil in a Dutch oven to 350 degrees F.

Place the tortilla into the oil, folding into a taco shape using heatproof tongs. (You will have to hold its shape with the tongs while it fries.) Fry until golden brown, 2 to 3 minutes. Drain on paper towels.

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Reader Comments:


made this for my wife, and this was the best tacos that we have had in a long time. make sure that you add the black bean salsa with the tacos like paula did on her show.

By flyod1333 on November 13, 2012


La hice la receta para mifamilia aqui en Mexico y les gusto mucho. las vamos a hacer mas seguido Gracias Paula

By Pedro Villalobos on March 19, 2012


Love these tacos they are absolutely amazing.

By Nichole Figueroa on March 14, 2012


I have made these on several occasions and always get so many compliments. I use tilapia sometimes instead of catfish so my 8 yr old can eat and they still come out amazing. Thank you Paula! AGAIN!

By Anonymous on March 14, 2012


I ate fish tacos at a mexican food place the other night. They were wonderful. I ask the manager what kind of fish he cooked. It was Basa or Swai catfish. It was so much milder than the 60lb. opps my husband catches from the lake where we live. I told him to never trot line again. Don't want that old tough fish!!!! If you can find some Basa/Swai try it. Happy Cooking, Teri

By Teri Debenport on July 25, 2011


I have never wanted to try a fish taco until yesterday that I saw you and your son making these catfish tacos so now I am willing to give it a try

By Marylou Herrera on May 03, 2011

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