Cajun Grilled Catfish Tacos

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 483, total fat 22 G., saturated fats 5 G., proteins 41 G., carbohydrates 30 G., fiber 5 G., cholesterol 133 mg, sodium 903 mg, sugar 5 G.

With this recipe, you can enjoy the flavors and aromas of New Orleans cuisine without leaving home! Make tacos with grilled catfish in Cajun spices, cabbage, and yogurt sauce, drizzled with freshly squeezed lime juice and hot sauce for a zesty kick.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Toppings

2 cups shredded white cabbage
1 cup plain yogurt
1 teaspoon finely grated lime zest + 1 tablespoon freshly squeezed lime juice
A pinch of cayenne pepper
Coarse salt and freshly ground black pepper

Cajun seasoning

1 teaspoon garlic powder
1 teaspoon dried oregano
1 tsp sweet paprika
1 teaspoon dried thyme
3/4 tsp cayenne pepper
0.5 tsp dry mustard
0.5 tsp onion powder

Fish

4 catfish fillets weighing 220 g each.
Olive oil for greasing
8 corn tortillas
8 sprigs of cilantro
Serving: Lime wedges and your favorite hot sauce (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: catfish, tortilla, garlic powder, oregano, thyme, paprika, mustard powder, Cajun seasoning, white cabbage, lime zest, cilantro, yogurt

Cooking the dish according to the recipe:

Preheat an outdoor grill to medium-high heat.
Toppings:

In a medium bowl, toss the cabbage with 1/4 teaspoon of salt and set aside. In a small bowl, combine the yogurt, lime zest, lime juice, and cayenne pepper and refrigerate until ready to serve.

Fish:

Brush the fillets with oil on all sides, season generously with salt and pepper, and then rub with the spices. Place the fish on the grill grate and cook, without turning, until you see distinct grill marks and the fish releases easily, 5–6 minutes. Check by carefully lifting a corner. If it's sticking, cook a little longer. Flip the fish and cook until firm to the touch, about 5 more minutes.
Microwave, steam, or grill the tortillas until they're pliable. Fill each tortilla with half a fish fillet, a sprig of cilantro, and a little cabbage. Drizzle with yogurt sauce and hot sauce, if using. Serve the tacos with lime wedges.

Categories: