1 1/2 pounds catfish fillets
8 flour or corn tortillas
2 cups finely shredded red cabbage
6 large tomatillos, cut into thin wedges
1 large white onion, cut into thin strips
1 poblano pepper, cut into thin strips
1 tablespoon vegetable oil
2 tablespoons seeded and chopped canned chipotle peppers in adobo sauce
1/4 cup honey
1/4 cup lime juice
1 1/2 teaspoons spicy brown mustard
1/2 teaspoon salt
Heat oven to 250 degrees. Wrap tortillas in 2 layers of foil and heat in the oven up to 30 minutes while preparing taco filling.
Blend sauce ingredients in a bowl (chipotle peppers through salt). Measure 1/4 cup sauce and toss with shredded red cabbage. Reserve remaining sauce to serve with tacos.
Chop onion, poblano pepper and tomatillos. Slice catfish lengthwise into 1/2-inch wide strips. Cut strips into 3-inch long pieces.
Heat oil in a 12-inch skillet. Sautèacute; poblano pepper over medium-high heat 2 minutes. Add onion and cook 1 minute. Add the tomatillos and cook 2 minutes.Remove to a serving bowl.
Spread catfish strips in an even layer in same skillet. Sautèacute; over medium-high heat 2 minutes. Turn fish and cook 2 minutes longer or until white.
Fill warm tortillas with catfish, onion mixture, and cabbage to make tacos. Serve with extra sauce as desired
No Nutritional Information Available
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