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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.