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Southern Catfish Tacos with Crunchy Slaw

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  • Author: Molly Yeh
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (2 tacos per serving)
  • Category: Dinner
  • Method: Frying
  • Cuisine: Southern, Tex-Mex

Description

These Southern Catfish Tacos are packed with crispy cornmeal-coated catfish, fresh crunchy slaw, and a creamy, tangy sauce—all wrapped in warm tortillas. They’re perfect for a weeknight dinner or a fun weekend meal with friends

Ingredients

For the Catfish:

  • 1 lb catfish fillets, cut into strips

  • 1 cup buttermilk

  • 1 cup yellow cornmeal

  • 1/2 cup all-purpose flour

  • 1 tsp paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp cayenne pepper

  • Salt and pepper, to taste

  • Vegetable oil, for frying

For the Slaw:

  • 2 cups shredded green cabbage

  • 1 cup shredded red cabbage

  • 1/2 cup shredded carrots

  • 2 tbsp mayonnaise

  • 1 tbsp apple cider vinegar

  • 1 tsp honey

  • Salt and pepper, to taste

For Serving:

 

  • 8 small corn or flour tortillas, warmed

  • Fresh lime wedges

  • Chopped cilantro (optional)

  • Hot sauce or creamy remoulade (optional)

Instructions

  1. Marinate the Catfish:
    In a bowl, soak the catfish strips in buttermilk for at least 20 minutes.

  2. Make the Slaw:
    In a large bowl, combine the green and red cabbage, carrots, mayo, apple cider vinegar, honey, salt, and pepper. Mix well and chill until ready to use.

  3. Prep the Coating:
    In a shallow dish, mix together the cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.

  4. Fry the Catfish:
    Heat about 1/2 inch of oil in a skillet over medium heat. Remove catfish from buttermilk, letting excess drip off. Dredge in the cornmeal mixture, pressing to coat. Fry in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels.

  5. Assemble the Tacos:
    Place a few catfish strips on each tortilla. Top with crunchy slaw, a squeeze of lime, and optional toppings like cilantro or hot sauce.

Notes

  • Swap catfish with tilapia or cod if preferred.

  • For a lighter version, bake the catfish at 400°F for 15–18 minutes instead of frying.

  • Add sliced avocado or pickled onions for extra flavor.

Nutrition

  • Serving Size: 2 tacos
  • Calories: 510
  • Sugar: 5g
  • Sodium: 580mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 75mg

Find it online: https://healthyhomeeats.com/southern-catfish-tacos-with-crunchy-slaw/