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Tacos Pescado With Chili Remoulade



Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

16 minutes


4 servings


1 1/2  pounds  fresh catfish fillets

1  cup  flour

2  tablespoons  seasoned salt

1  tablespoon  ground black pepper

4  tablespoons  vegetable oil

1/2  small head red cabbage, shredded

12  corn tortillas

1/2  cup  mayonnaise

1/3  cup  Zatarain's creole mustard

3/4  teaspoon  chili powder

1/3  cup  chopped green onions


Rinse fish under cold water and pat dry. Cut fish diagonally into 1/2-inch thick slices.

Heat 2 tablespoons oil in a large skillet over high heat.

Combine flour, salt and pepper in a gallon-sized plastic bag, close and shake well to blend. Shake fish strips, about 6 at a time, in flour mixture to coat evenly. Remove coated fish to a plate.

Cook fish in two batches in skillet until golden brown, about 4 minutes per side. Drain cooked fish on paper towel. Add remaining 2 tablespoons oil to skillet between batches.

While fish cooks, combine remoulade sauce ingredients (mayonnaise through green onions) in a small bowl and stir to blend. Set aside. Cut cabbage in half and remove core. Slice one-half of the cabbage very thinly and set aside. Heat tortillas, a few at a time, in a hot, dry skillet or in the microwave, wrapped in a clean towel.

Assemble tacos by spreading 2 teaspoons remoulade sauce on each tortilla and then top with 2 to 3 slices fish and a generous amount of shredded cabbage. Serve immediately
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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