Easy Catfish Tacos With Slaw

Crispy catfish tacos are a fast weeknight meal that you’ll turn to time and time again. From start to finish, they take less than an hour, and you can adjust seasonings and toppings to your liking.

Oven “fried” catfish filets are just as crispy as pan-fried filets but a lot less messy to make. The tender, tasty fish is soaked in buttermilk and covered in panko breadcrumbs flavored with Cajun seasoning. If catfish is not available, use any firm white fish such as cod, tilapia, or grouper.

The crisp, golden fish is then tucked into tortillas and topped with a quick cabbage slaw made with mayonnaise and lime juice, thinly sliced radishes, ripe avocado, cilantro, and chives. It’s all served with lime wedges and hot sauce for a quick meal that’s fresh, hearty, and satisfying.

What Type of Fish Is Best for Fish Tacos?

There are all types of fish tacos, featuring all types of fish. Flaky, white-fleshed fish are the most commonly used, including varieties like cod, tilapia, grouper, mahi mahi, snapper, bass, and halibut. All make excellent choices, and can be paired with a variety of toppings to highlight the flavor of each.

Catfish is a great option because it’s abundant in the South, and the relatively mild flavor is friendly to even the most fish-averse eaters.

Ingredients for Easy Catfish Tacos with Slaw

Here’s what you’ll need to make these tacos:

• Skinless catfish fillets: Or any firm white fish such as cod, tilapia, or grouper.
• Whole buttermilk: Tenderizes the fish and gives the breading something to stick to.
• Fine yellow cornmeal: For even coverage and flavor.
• Panko: Adds a uniquely crunchy texture to the breading.
• Cajun seasoning: Such as Slap Ya Mama.
• Kosher salt: Seasons the breading.
• Mayonnaise: Tossed with cabbage for a classic slaw.
• Fresh lime juice: Adds acidity to the slaw.
• Black pepper: Brings a hint of spice.
• Shredded napa or green cabbage: A crisp base for the slaw.
• Yellow corn tortillas: 6-inch size. You can substitute flour tortillas, if preferred.
• Radishes: A crunchy, fresh, and peppery topping for the tacos.
• Avocado: Ripe avocado lends a creamy, fresh flavor.
• Cilantro: A classic garnish for fish tacos; can be substituted with parsley if you aren’t a cilantro fan.
• Chives: A hint of onion and garlic.
• Lime wedges: For squeezing over the tacos for an extra kick of acidity.
• Hot sauce: Served on the side for adding as much (or little) as you like.

How T o Make Easy Catfish Tacos with Slaw

Full instructions are below, but here’s a brief recap before you get started:

• Step 1. Preheat oven to 450°F. Combine catfish and buttermilk; cover and chill 20 to 60 minutes.
• Step 2. Drain catfish; discard buttermilk. Working in batches, dredge fish in a combination of cornmeal, panko, Cajun seasoning, and 1/4 teaspoon salt. Place fish on a wire rack set inside a rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.
• Step 3. Whisk together mayonnaise, lime juice, pepper, and remaining salt; toss with cabbage.
• Step 4. Place 2 pieces of catfish in each tortilla. Top with cabbage mixture, radishes, avocado, cilantro, and chives. Serve with lime wedges and hot sauce.

How Long Do Catfish Tacos With Slaw Last?

To keep things as fresh as possible, store all components of the fish tacos separately, including the baked catfish, slaw, and toppings. Refrigerate in airtight containers for up to three days, and reheat the fish in a 350°F oven or air fryer until crisp and hot throughout. Assemble tacos before serving.

Editorial contributions by Katie Rosenhouse.