Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce

Name: Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp adobo sauce from the canned chipotles; 2 Tbsps butter; 1 carrot, julienne; 907 grams catfish fillets; 2 larges chipotle peppers in adobo, seeded; 2 Tbsps chopped cilantro leaves; 2 Tbsps coarsely chopped cilantro leaves; 59 milliliters Creole mustard (recommended: Zatarains); 177 milliliters Creole mustard (recommended: Zatarains); 2 eggs, beaten; 15 fresh flour tortillas; 1 Tbsp chopped garlic; 1 Tbsps ground cumin; 473 milliliters heavy cream; 2 jalapeno peppers, seeded and chopped; 1 to 2 limes, juiced; 8 servings Kosher salt and freshly ground black pepper; 118 milliliters mayonnaise; 237 milliliters mayonnaise (recommended: Miracle Whip); 1 grated Monterey Jack; 227 grams Monterey Jack cheese, grated; 59 milliliters extra-virgin olive oil; 473 milliliters panko bread crumbs, divided; 8 servings Peanut oil, for frying; 1 heads purple cabbage, sliced; 1 purple onion, finely chopped; 1 purple onion, coarsely chopped; 8 servings Salt and freshly ground black pepper; 3 scallions, greens only, coarsely chopped; 2 Tbsps smoked paprika

Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce might be just the main course you are searching for. This recipe serves 8. One serving contains 1130 calories, 39g of protein, and 84g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of creole mustard, scallions, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. It is a rather pricey recipe for fans of Mexican food. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well.

Ingredients you will need

Salt And Pepper

Cream Sauce

Heavy Cream

Chipotle Chiles

Equipment you will use

Blender

Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema.

Ingredients you will need

Cream

Mexican Crema

Equipment you will use

Mixing Bowl

Blender

Whisk

Add salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.

Ingredients you will need

Canned Chipotle Chiles In Adobo

Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Lime Juice

Olive Oil

Cabbage

Cilantro

Carrot

Onion

Equipment you will use

Mixing Bowl

Mix well, cover and refrigerate.

For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin.

Ingredients you will need

Cracked Pepper

Jalapeno Pepper

Catfish

Paprika

Butter

Garlic

Cumin

Onion

Salt

Equipment you will use

Frying Pan

Saute until tender, about 3 to 4 minutes. Set aside to cool.

Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.

Ingredients you will need

Peanut Oil

Equipment you will use

Pot

Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks.

Ingredients you will need

Catfish

Fish

Equipment you will use

Food Processor

Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese.

Ingredients you will need

Worcestershire Sauce

Creole Mustard

Monterey Jack Cheese

Mayonnaise

Cilantro

Egg

Fish

Equipment you will use

Mixing Bowl

Add the cooled onion mixture to the bowl along with another pinch of salt and pepper.

Ingredients you will need

Salt And Pepper

Onion

Equipment you will use

Bowl

Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls.

Ingredients you will need

Panko

Catfish

Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.

Ingredients you will need

Breadcrumbs

Catfish

Equipment you will use

Bowl

Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown.

Ingredients you will need

Panko

Roll

Cooking Oil

Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill.

Ingredients you will need

Chipotle Chiles

Sauce

Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.

Ingredients you will need

Wrap

Equipment you will use

Paper Towels

Microwave

Aluminum Foil

Oven

Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

Ingredients you will need

Cream Sauce

Monterey Jack Cheese

Tortilla

Chipotle Chiles

Catfish

Equipment

Ingredients

Servings:

1Tbsp

adobo sauce from the canned chipotles 2Tbsps

butter 1

carrot, julienne 907grams

catfish fillets 2larges

chipotle peppers in adobo, seeded 2Tbsps

chopped cilantro leaves 2Tbsps

coarsely chopped cilantro leaves 59milliliters

Creole mustard (recommended: Zatarains)177milliliters

Creole mustard (recommended: Zatarains)2

eggs, beaten 15

fresh flour tortillas 1Tbsp

chopped garlic 1Tbsps

ground cumin 473milliliters

heavy cream 2

jalapeno peppers, seeded and chopped 1

to 2 limes, juiced 8servings

Kosher salt and freshly ground black pepper 118milliliters

mayonnaise 237milliliters

mayonnaise (recommended: Miracle Whip)1

grated Monterey Jack 227grams

Monterey Jack cheese, grated 59milliliters

extra-virgin olive oil 473milliliters

panko bread crumbs, divided 8servings

Peanut oil, for frying 1heads

purple cabbage, sliced 1

purple onion, finely chopped 1

purple onion, coarsely chopped 8servings

Salt and freshly ground black pepper 3

scallions, greens only, coarsely chopped 2Tbsps

smoked paprika 1heads

white cabbage, sliced 3Tbsps

Worcestershire sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.