Catfish Tacos With Thai Cabbage Slaw |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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It has been incredibly warm here in NC the past few weeks, so.... time to grill outdoors. This is a great Asian twist on fish tacos Thai flavors of lime, peanut, chile and a hint of coconut bring new life to this classic and grilling the fish makes these tacos lighter and healthier than the common battered and fried version. Ingredients:
tacos |
2 pounds catfish fillets (about 3 fillets) |
1 package of flour tortillas |
1 avocados, skinned, pitted, and thinly sliced |
1 handful fresh cilantro leaves, rough chopped or hand shredded |
1 limes cut into wedges |
oil for the grill |
for the thai slaw dressing |
1 tbsp fish sauce |
1/4 cup freshly squeezed lime juice (from about 2 juicy limes) |
2 tsp sesame oil |
1 tsp red chili paste |
1/2 cup coconut milk, more if needed |
1/2 cup peanut butter |
1 tsp honey, or to taste |
red pepper flakes (optional and to taste) |
for the thai slaw |
2 cups thinly sliced red cabbage (about 1/4 to 1/2 of a small cabbage) |
2 carrots, shredded |
1 daikon radish, shredded |
1/2 medium red onion, thinly sliced |
Directions:
1. Thai Slaw Dressing: -
2. Whisk fish sauce, lime juice, sesame oil, chili paste, coconut milk and peanut butter together in small pot over medium-low heat.
3. Cook, stirring often, for 5 minutes.
4. Thin with coconut milk if needed to obtain a sauce that pours easily.
5. Taste and adjust seasoning with honey and red pepper flakes.
6. Thai Slaw: -
7. Combine red cabbage, carrots, daikon and red onion in a large bowl.
8. Toss with half of the slaw dressing.
9. Set remaining dressing aside for serving with the tacos.
10. Catfish Tacos: -
11. Preheat grill to medium heat.
12. Rub both sides of fish with a little oil.
13. When grill is hot, use tongs to rub the grate with an oiled paper towel.
14. Grill fish 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork.
15. Meanwhile, wrap a stack of tortillas in foil and place on grill over low heat, turning once while the fish cooks.
16. When the fish is done, remove it from the grill and cut into pieces.
17. Pile fish in warm tortillas. Top with Thai slaw, sliced avocado, cilantro leaves and extra Thai slaw dressing.
18. Serve with lime wedges.
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