Catfish Taco with Jalapeño-Cilantro Slaw


Catfish Taco with Jalapeño-Cilantro Slaw

  • 4 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 16 (6-inch) small corn tortillas

  • Cilantro, roughly chopped for garnish

  1. PREHEAT grill. Drizzle fillets with olive oil and season with salt and pepper. Grill for 4 minutes on each side, or until they flake easily with a fork. Remove from grill and set aside. When slightly cooled, slice catfish.

  2. HEAT tortillas on the grill for 1 minute per side, being careful not to burn.

  3. ASSEMBLE tacos by placing catfish slices on top of grilled tortillas; top with Jalapeño-Cilantro Slaw, then garnish with fresh cilantro.


Jalapeño-Cilantro Slaw

  • 10-ounce bag of thin-sliced green cabbage

  • 4 ounces sour cream

  • 2 limes, juiced and zested

  • 1 jalapeño, seeds removed and minced

  • 1 clove garlic, minced

  • 3 tablespoons red onion, minced

  • 1 teaspoon salt

  1. COMBINE ingredients in a bowl and stir well.