Crunchy Fish Tacos
Molly fell in love with fish tacos years ago when she lived in Southern California. In fact, any casual mention of them whisks her back to the beach in an instant. And so THIS is Caitlin’s little foodie love note to our dear Molly. Taken to a whole new level with crunch and creativity, it’s Caitlin’s spin on the California classic, and it is delicious. And simple too. Find the fixings in your fridge like a postcard in your mailbox; serve it for supper any night of the week.
southern fish tacos cooking information
- Yield: 6 Tacos
- Prep Time: 40 Minutes
- Cook Time: 10 Minutes
southern fish tacos ingredients
- 3 Big Catfish Fillets
- 1 Tablespoon Hot Sauce
- 1/2 Cup Seasoned Cornbread Stuffing
- 4 Tablespoons Butter
- Tartar Sauce (we love our Homemade Tartar Sauce)
- 1/2 Head of Red Cabbage
- 6 Small Flour Tortillas
- Baby Pickles
southern fish tacos recipe instruction
- Preheat your oven to 400 degrees.
- Lay your catfish on a cookie sheet and season with salt, pepper, and the hot sauce. Bake for 10 minutes or until the fish has turned white and is firm.
- Add the butter to a saute pan. Turn to high heat.
- Once the butter has melted and is bubbly, add your cornbread stuffing. Cook until the corn bread stuffing is coated in butter and toasted.
- Thinly slice the red cabbage and toss with the homemade tartar sauce. Add a little of the tartar sauce at a time so you don’t over-dress the cabbage.
- Cut the baby pickles in half lengthwise and start to assemble the tacos.
- Lay the pickles on the center of the tortilla so you get a pickle in every bite. Next, add a handful of the slaw, half of a fillet of catfish (I like to crumble it before adding it to the taco) and finish with a dusting of corn bread stuffing.
- Serve and enjoy!
crunchy fish tacos tips and tricks
- When making this recipe, I factor half of a catfish fillet per taco. If you would like to make this a heartier version you could use bigger tortillas and give each taco an entire catfish fillet.
- Find the cornbread stuffing by the cubed stuffing in the chili and soup aisle. We usually use Pepperidge Farm’s stuffing.
- You can do a lot of this work in advance. Cut the pickles, slice the cabbage, toast the cornbread before a party. Bake the fish and dress the slaw right before you are ready to eat, and then assemble to serve.