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Cabo Tacos



Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


4 servings


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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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