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Catfish Tacos

from the February/March 2019 issue of Eat Drink Mississippi


Ingredients for the filling:

  • Oil

  • Low-sodium Creole seasoning

  • 1 pound catfish filets

For the Coleslaw:

  • 1 cup shredded green cabbage

  • 1 cup shredded purple cabbage

  • 2/3 cup shredded carrots

  • 1/3 cup chopped fresh cilantro

  • 1/3 cup sliced green onions

For the Dressing:

  • 1/4 cup low-fat mayonnaise

  • 1 tablespoon honey

  • 1 tablespoon white wine vinegar

  • 1/4 teaspoon salt

8 tortillas (soft flour or crunchy corn)



  1. Coat a skillet with oil and allow to get hot. 

  2. Place low-sodium Creole or preferred seasoning in a shallow baking dish. Roll the catfish in the seasoning till well coated. 

  3. Reduce the skillet to medium-high heat and cook fish until cooked through (145 degrees F internal temperature), turning once, about 5-6 minutes on each side. 

  4. Spread the fish on a plate, leaving whole or flake into bite-size pieces with a fork. 

  5. In a large bowl, combine the coleslaw dry ingredients. In a small bowl, whisk together the dressing ingredients.

  6. Pour as much dressing over the coleslaw as desired. Store extra dressing in the fridge. 

  7. Assemble tacos as desired. 

Catfish Tacos.jpg
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