It's hard to say no to a batch of Southern fried catfish, but want to learn how to take your fresh catch to the next level? It's high time you learned how to make easy catfish tacos. This crowd-pleasing spread starts with our Classic Fried Catfish. We think this recipe tastes even better if you caught your own fish, time permitting of course! We like to fry our fish in cornmeal for a crispy crust, every time. At potlucks and church suppers around the region, cooks pair fried foods with creamy coleslaw. For our tacos, we like to sub in this spicy pineapple version. The fresh taste of lime, cilantro, and jalapeño adds a fresh, festive spin to these comforting tacos. Top it all off a little Cholula hot sauce (Test Kitchen Professional Ivy Odom's favorite) and you're in business. Next time you're looking for an out-of-the-box dinner party idea, make a batch of catfish tacos and refreshing margaritas. It will be a night your guests won't soon forget!

Ivy Odom


Credit: Southern Living

Recipe Summary test

30 mins
30 mins
Serves 4 (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • Stir together sour cream and mayonnaise in a small bowl; set aside.

  • Char tortillas on a gas range open flame, or warm in the microwave according to package directions.

  • Spread sour cream mixture evenly on each tortilla. Top each with 1 piece of fish and 1/3 cup slaw mixture. Garnish with hot sauce, cilantro, jalapeno, and fresno.