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The warmer weather is coming, and I'm craving fresh, delicious dishes that can be put together in a snap! So this week I'll be sharing a quick, healthy recipe for fish tacos with chipotle slaw.
Not only can you make this recipe quickly, but it can be easily customized to fit your personal tastes. Join me for great tips, tricks and ideas that you can use to make creating dinner for you and your family a breeze.
Easy fish tacos with chipotle slaw
Serves four
Ingredients
4 catfish filets (tilapia is also a good choice)
Cajun seasoning (*see recipe below to make your own)
Avocado, grapeseed or other high temperature cooking oil
8 tortillas, warmed (both flour and corn tortillas work for this recipe, so go with your preference)
Slaw
2 chipotle peppers in adobo sauce, pureed or finely chopped
1/2 cup mayonnaise
1 T honey
1 T freshly squeezed lime juice
1/2 tsp kosher salt
2-3 cups shredded cabbage
Fancy it up: add your favorite toppings including pickled red onions, cotija cheese, avocado or sour cream
- Pat fish filets dry with a paper towel and season them liberally with cajun seasoning. Set aside
- To make slaw, combine the chipotle, mayo, honey, and salt in a large bowl. Stir to combine.
- Add lime juice to taste and mix thoroughly.
- Toss with shredded cabbage, adjusting seasonings to taste. Set aside.
- To prepare fish, heat a cast iron skillet over medium high heat. When the pan is hot, add about 2 T oil to the pan. When oil is heated and shimmering, place as many fish filets in the pan as will fit comfortably without crowding (I generally cook them two at a time).
- Cook the filets for about 3-4 minutes or until they begin to brown slightly. Turn them and continue to cook for an additional 2 minutes or until cooked through. Filets should register 145 degrees on an instant read thermometer.
- Serve fish on warm tortillas topped with slaw
You can definitely use purchased cajun seasoning. But, if you already have the spices needed, it's just as easy to make at home.
*Cajun seasoning
2 T paprika
1 T smoked paprika
2 T garlic powder
1 T onion powder
1 T cayenne pepper
1 T black pepper
1 T kosher salt
2 tsp dried oregano
2 tsp dried thyme
Combine all ingredients and mix thoroughly. Store in an airtight jar.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
