Blackened Catfish Tacos

Blackened Catfish Tacos are delicious and the salsa Mexicana is the perfect addition to this easy recipe.

2 catfish fillets (3/4 pound)
1 tbsp paprika
1/4 tsp cayenne pepper
1/2 tsp chipotle chile powder
1/2 tsp garlic powder
1/2 tsp cumin
1 tsp black pepper
1 tsp kosher salt
1 - 2 cups finely Shredded green cabbage
1 cup pepper-jack cheese
Corn or flour tortilla shells
1 ripe avocado
Salsa Mexicana
Lime Wedges
Olive Oil

Mix dry ingredients, blend well. Coat both sides of each fillet, cover with plastic wrap and refrigerate for 30 minutes and up to 2 hours.

Shred cabbage, measure cheese, slice avocado (squeeze with lemon juice to prevent browning) and Salsa Mexicana.

Remove catfish from refrigerator, let rest 10 minutes at room temperature. In a medium saute skillet drizzle pan with olive oil and heat to medium-high heat. Add fillets, cook 3-4 minutes turn, cook 3-4 minutes. Remove from pan.

In a separate skillet, heat to medium high and warm tortilla shells. Cut sections of catfish, squeeze
a little lime juice on fish, place on tortilla shells, add
cheese, cabbage, avocado & top with Salsa Mexicana.

These are fantastic and the
seasoning is perfect with the
catfish. Enjoy!

Try Blackened Catfish Tacos with
Roasted Tomatillo Salsa

Try the seasoning mix on your favorite fish, use for tacos or just enjoy the amazing flavors.

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