Cajun Blackened Catfish Tacos with Creamy Lime Slaw & Chipotle Crema
Prep and cook: approximately 30 minutes. Serves 4.
Featured weekly special: Fresh Catfish Fillet — $9.99/lb through November 10, 2026.
Serving Size: 4
Ingredients
Blackened catfish
- 1½ lbs fresh catfish fillets
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Lime slaw
- 2 cups shredded purple cabbage
- ½ cup shredded carrots
- Juice of 1 lime
- 1 tbsp honey
- 1 tbsp olive oil
- Pinch of salt
Chipotle crema
- ½ cup sour cream or Greek yogurt
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tbsp lime juice
- 1 tsp honey
- Water to thin, as needed
Serving
- 8 small flour or corn tortillas
- Fresh cilantro
- Sliced avocado
- Lime wedges
Instructions
- Toss cabbage and carrots with lime juice, honey, olive oil and salt. Refrigerate while preparing fish.
- Stir sour cream, chipotle pepper, lime juice and honey together. Add a splash of water for drizzling consistency.
- Pat catfish fillets dry. Combine spices and coat both sides evenly.
- Heat olive oil in a large cast-iron or heavy skillet over medium-high heat. Cook catfish about 3–4 minutes per side, depending on thickness, until blackened and 145°F internally. Break into large pieces.
- Warm tortillas in a dry skillet. Add slaw, catfish, avocado and chipotle crema. Finish with cilantro and lime.
