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fish tacos

De La Viuda Catfish Tacos Recipe

These catfish tacos are crunchy and delicious with a hint of spice and sweetness.
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Ingredients Equipment Method

Ingredients
  

  • 1.5 Pounds of Catfish Fillets
  • 16 Corn Tortillas
  • 2 Large Limes
  • 1 Bunch of Cilantro
  • 1/2 Head of Red Cabbage
  • 1/2 Large Red Onion
  • 1 Mango
  • 1 Whole Jalapeno Pepper
  • 3 Tablespoons of Garlic Powder
  • 3 Tablespoons of Cumin
  • 3 Tablespoons of Chili Powder
  • 1 Tablespoon Salt
  • 1 Tablespoon Red Pepper
  • De La Viuda Original Hot Sauce
  • De La Viuda Green Hot Sauce
  • 2 Cups of Canola Oil
  • 2 Cups of Corn Meal

Equipment

  • Chef's Knife
  • 2 Mixing Bowls
  • 2 Mixing Spoons
  • Measuring cups
  • Measuring spoons
  • 2 Skillets
  • 1 Gallon Storage Bag

Method
 

  1. Slice catfish fillets into 1" strips and place in mixing bowl
  2. Add juice from one lime and hot sauce and mix thoroughly with a spoon
  3. Add garlic powder, cumin, chili powder, salt, and red pepper and mix thoroughly with a spoon
  4. Set aside and let marinate for 30 minutes to 1 hour
  5. Cut 1/2 head of red cabbage into thin slices and add to mixing bowl
  6. Dice 1/2 of red onion and add to bowl
  7. Dice jalapeno pepper and add to bowl
  8. Dice 5 sprigs of cilantro and add to bowl
  9. Add juice from 1 lime and 4 tablespoons of De La Viuda Green Hot Sauce and mix thoroughly with a spoon. Place in refrigerator to chill.
  10. Add 2 cups of cornmeal to a 1-gallon storage bag.
  11. Add catfish and shake to coat
  12. Heat oil in a skillet
  13. Add fish a cook until golden brown, about 4 minutes (2 minutes on each side)
  14. Remove fish from skillet and drain on paper towel
  15. Dice mango and set aside
  16. Heat corn tortillas on a hot skillet or griddle for about 30 seconds per side
  17. Remove from skillet and place two tortillas per taco on a plate
  18. Add the taco fillings to the tortillas in layers: about 2 tablespoons of cabbage mixture, 3 pieces of mango, 2 pieces of fish
  19. Top with De La Viuda Original Hot Sauce to taste
  20. Makes about 8 tacos