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Baja-Style Fried Catfish Tacos

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Ingredients

Makes 12 tacos / Prep: 20 min., Fry: 6 min. per batch

  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1½ pounds catfish fillets cut into 4- x ½-inch strips
  • Canola oil
  • 12 super-size corn tortillas warmed
  • ¼ head red cabbage thinly sliced
  • Pico de Gallo
  • 3 limes cut into wedges
  • Creamy Jalapeño-Cilantro Dressing

Instructions

  • Combine flour, salt, pepper, and garlic powder; dredge catfish strips in flour mixture.
  • Pour oil to a depth of ½ inch into a large skillet, and heat to 375°.
  • Fry catfish in hot oil, in batches, 2 to 3 minutes on each side or until lightly browned.
  • Drain catfish on a wire rack over paper towels.
  • Place catfish on warmed tortillas; top with cabbage and Pico de Gallo.
  • Squeeze lime juice over tacos, and drizzle with Creamy Jalapeño-Cilantro Dressing.
  • Serve immediately
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Course Fish / Seafood / Taco’s