Cajun-Spiced Blackened Catfish Tacos with Zesty Remoulade
Experience the vibrant flavors of the South with these Cajun-Spiced Blackened Catfish Tacos. Inspired by Chef G. Garvin's culinary expertise and a nod to the rich traditions of Southern cuisine, this dish features expertly seasoned catfish fillets, blackened to perfection, and served in soft flour tortillas. Topped with freshly shredded lettuce and juicy tomatoes, each taco is finished off with a creamy, zesty Cajun remoulade that adds a delightful kick. Perfect for a quick weeknight dinner or a festive gathering, these tacos are a hit with seafood lovers and taco aficionados alike.
N/A
Servings
450
Calories
16
Ingredients
Ingredients
Catfish fillets
4 ((6 ounce each, blackened))
Blackened red fish seasoning
1/4 cup
Vegetable oil
2 tablespoons
Shredded lettuce or cabbage
2 cups (shredded)
Plum tomatoes
2 (medium dice)
Flour tortillas
12 ((4-5 inch))
Salt and white pepper
to taste
Mayonnaise
1 cup ((Cajun Remoulade base))
Gherkins
4 (minced)
Red peppers
2 tablespoons (minced)
Creole mustard
2 tablespoons
Capers
2 teaspoons (rinsed and chopped)
Hot sauce
2 teaspoons
Chili powder
1 teaspoon
Garlic powder
1 teaspoon
Lemons
2 (juiced)
Instructions
1
Start by preparing the blackened catfish. Season both sides of the catfish fillets generously with blackening seasoning and sprinkle with a pinch of salt and white pepper. Let them rest for a few minutes while you prepare the skillet.
2
Heat a cast-iron skillet over high heat for about 3 minutes until it is very hot. Carefully turn off the flame, add the vegetable oil, and reduce heat slightly.
3
Place the seasoned side of the catfish into the skillet and turn the flame back on. Cook until the fish is nearly cooked through, about 4-5 minutes. The edges should turn blackened, and the center should still be slightly pink.
4
Gently flip the fish and remove the skillet from heat. Leave the fish in the skillet for an additional minute to finish cooking in the residual heat, then transfer to paper towels to absorb excess oil.
5
While the fish is cooking, warm the tortillas by placing three at a time in the microwave for about 30 seconds.
6
To assemble, spread a layer of the zesty remoulade on each tortilla. Divide the fish into three portions per taco, placing the pieces on top of the remoulade.
7
Top with shredded lettuce (or cabbage) and diced tomatoes. Add an additional dollop of remoulade to each taco for extra flavor.
8
Serve immediately and enjoy your delicious Cajun-Spiced Blackened Catfish Tacos!
Nutrition Information
27.5g
Fat
30g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Cajun-Spiced Blackened Catfish Tacos with Zesty Remoulade.
Who inspired this Cajun-Spiced Blackened Catfish Tacos recipe?
This dish is inspired by Chef G. Garvin's culinary expertise and Southern cuisine traditions.
What type of fish is required for these tacos?
You will need 4 catfish fillets, each approximately 6 ounces.
What seasoning is used to blacken the catfish?
A 1/4 cup of blackened red fish seasoning is used, along with salt and white pepper to taste.
How many calories are in a serving of these catfish tacos?
There are 450 calories per serving.
What is the fat content of this dish?
Each serving contains 27.5g of fat.
How much protein is in these tacos?
Each serving provides 24g of protein.
What are the total carbohydrates per serving?
There are 30g of carbohydrates in each serving.
What is the base of the Zesty Remoulade?
The base of the remoulade is 1 cup of mayonnaise.
What kind of mustard is used in the remoulade sauce?
The recipe calls for 2 tablespoons of Creole mustard.
How many gherkins are used in the remoulade?
You will need 4 minced gherkins.
What type of peppers are added to the remoulade?
The remoulade includes 2 tablespoons of minced red peppers.
How much hot sauce should I add to the remoulade?
Add 2 teaspoons of hot sauce to the mixture.
What spices are included in the remoulade?
The sauce includes 1 teaspoon of chili powder and 1 teaspoon of garlic powder.
How many lemons are needed for the recipe?
You will need the juice of 2 lemons.
How many flour tortillas are required?
The recipe requires 12 flour tortillas, specifically 4-5 inch size.
How do I prepare the catfish for cooking?
Season both sides generously with blackening seasoning, salt, and white pepper, then let them rest for a few minutes.
What is the best way to cook the catfish?
Heat a cast-iron skillet over high heat until very hot, add vegetable oil, and sear the fish for 4-5 minutes until blackened.
How do I finish cooking the fish after flipping?
Flip the fish and remove the skillet from heat, letting it sit for one minute in the residual heat.
How should I warm the tortillas?
Warm three tortillas at a time in the microwave for approximately 30 seconds.
What vegetables are used as toppings?
The tacos are topped with 2 cups of shredded lettuce or cabbage and 2 diced plum tomatoes.
How do I assemble the tacos?
Spread remoulade on each tortilla, add three portions of fish, top with lettuce and tomatoes, and finish with another dollop of remoulade.
How many ingredients are in this recipe in total?
There are 16 ingredients in total.
What type of oil is used for blackening?
The recipe calls for 2 tablespoons of vegetable oil.
How should the capers be prepared for the remoulade?
Use 2 teaspoons of capers that have been rinsed and chopped.
Is this recipe suitable for seafood lovers?
Yes, it is described as a hit with seafood lovers and taco aficionados alike.
What are some tags associated with this recipe?
Tags include tacos, catfish, blackened, cajun, southern cuisine, remoulade, and seafood.
Can I use cabbage instead of lettuce?
Yes, you can use either 2 cups of shredded lettuce or cabbage.
How long should the cast-iron skillet be heated before cooking?
The skillet should be heated over high heat for about 3 minutes until it is very hot.
What should I do with the fish once it is finished cooking?
Transfer the cooked catfish to paper towels to absorb any excess oil before serving.