Catfish Tacos with Vegan Jalapeno Creme Image

Catfish Tacos with Vegan Jalapeno Creme

Make this Tonight - "Tacos Got Soul"

Ingredients

Catfish

  • 4 -5- 7-9 oz boneless skinless catfish fillets cut into 1.5 oz slices
  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 3/4 tablespoon ground cayenne pepper
  • Grapeseed oil for deep frying
  • Gluten free cornmeal
  • 1 tsp salt
  • 3/4 tsp granulated garlic
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp pepper

Jalapeno Creme

  • 1/2 cup veganaise
  • 1 small garlic clove, peeled and crushed
  • Lime juice to taste
  • 1 tablespoon fresh curly parsley, chopped
  • 1 or 2 fresh jalapeno peppers, ribs and seeds removed
  • Salt to taste

To Assemble

  • Fried catfish
  • Jalapeno creme
  • 1 1/2 cups shredded white cabbage
  • 1 ½ cups shredded red cabbage
  • parsley for garnish
  • ½ cup shredded carrots
  • ½ cup shredded red onion
  • Fresh lemon wedges for garnish
  • 15 corn tortillas for serving

Steps

Catfish

  1. In a bowl, add the cornmeal, resie rub, paprika, salt, granulated garlic, and cayenne pepper. Set it aside.
  2. Mix smoked paprika, salt, garlic powder, and cayenne together in a separate bowl, then add seasoning to the fish on both sides.
  3. Add seasoned fish to cornmeal mix.
  4. Once all the fish is breaded, gently place the fish one piece at a time in the hot oil. Depending upon the size of your Dutch oven or deep fryer, fry 4 to 6 pieces at a time.
  5. Fry the fish in batches. Cook on each side for about 2 to 3 minutes, until the coating is golden brown. Remove from the oil and drain on paper towels.

Jalapeno Creme

  1. Blend veganaise, parsley, jalapeno pepper, garlic, lemon juice, and salt together in a blender or food processor until smooth.

To Assemble

  1. Place fried catfish in corn tortillas.
  2. Top with shredded cabbage, veggies, and jalapeno creme.