Name: Easy Catfish Tacos Recipe with Slaw
Total time: 55 min
Yield: Serves 4
Ingredients: 1 pound skinless catfish fillets, cut into 16 pieces; ¾ cup whole buttermilk; ½ cup fine yellow cornmeal; ½ cup panko (Japanese-style breadcrumbs); 2 tablespoons Cajun seasoning (such as Slap Ya Mama); ¾ teaspoon kosher salt, divided; ¼ cup mayonnaise; 2 tablespoons fresh lime juice (from 1 lime); ¼ teaspoon black pepper; 2 cups shredded napa or green cabbage (from 1 small cabbage); 8 (6-inch) yellow corn tortillas, warmed; 2 radishes, cut into matchsticks (¼ cup); 1 ripe avocado, thinly sliced; 2 tablespoons fresh cilantro leaves; 2 tablespoons minced fresh chives; Lime wedges; Hot sauce

Step 1
Preheat oven to 450°F with oven rack 6 inches from heat. Combine catfish and buttermilk in a medium bowl; cover and chill 20 minutes or up to 1 hour

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Step 2
Whisk together cornmeal, panko, Cajun seasoning, and ¼ teaspoon of the salt in a shallow dish. Drain catfish; discard buttermilk. Working in batches, dredge fish in cornmeal mixture. Place fish on a wire rack set inside a rimmed baking sheet. Bake in preheated oven until it's golden brown and flakes with a fork, 20 to 25 minutes.
Step 3
Meanwhile, whisk together mayonnaise, lime juice, pepper, and remaining ½ teaspoon salt in a medium bowl. Add cabbage; toss to coat.
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.

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Easy Catfish Tacos Recipe with Slaw

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