Kippered Katfish Tacos with Slaw and Dressing
Why I Love This Recipe
Because, Taco Tuesday!
Kimberly Boyte RHIA, CCS, CDS
Ingredients You'll Need
Soft Tortilla Shells
Crunchy Taco Shells
Bacon Cheddar Ranch Dressing directions
1 pack ranch dressing mix
4oz cream cheese
¼ cup sour cream
6 slices of cooked bacon or real bacon bits
½ cup shredded cheddar cheese
¼ cup green onions
Smoked catfish Fillets
4-5 7oz catfish fillets
2 Tbsp. Tony’s seasoning
2 Tbsp. mustard
Cole Slaw
½ head green cabbage shredded fine
¼ head purple cabbage shredded fine
¼ cup shredded carrots
1pkg coleslaw dressing mix (I found this near the cabbage in a packet)
¼ cup mayo
Homemade Salsa
½ red onion diced fine
1 medium tomato diced fine
¼ cup cilantro chopped
1 small jalapeno
2 Tbsp. white vinegar
½ tsp. salt
Directions
Season fish and coat with mustard. Refrigerate for at least 30 mins. Smoke for 45mins to 1 hr or until golden brown and flakes around the edges.
Spread a generous amount (2 Tbsp.) of dip on soft tortilla shell. Place a hard shell inside the soft shell. Place ½ cup shredded fish in the crunchy shell then add ¼ cup coleslaw and top with salsa. Enjoy!
Pairs Well With
Margaritas
