As anyone in my family will tell you, I grew up not really a fan of white fish. Mom used to make little delicious grilled packets ("Papillote's") of fish, lemon, herbs, salt and pepper on the grill all the time and I liked them -- but I always wished they were chicken. Looking back, I was missing out! As I've grown older, my taste buds have come to enjoy the taste of fish, especially blackened catfish. This probably has something to do with the number of times I sat next to Nicolai chowing down on the blackened catfish at Border Cafe in Harvard Square or all of the Fish Tacos that Katie has ordered over the years. Either way, I'm thankful that I can enjoy this great little menu item, and when Katie said, "Let's make corn tortillas and fish tacos!" I was more than game. Check out the teamwork photos below that helped make these a reality!
Blackened Catfish Taco with Mango Salsa
June 2, 2014
Blackened catfish tacos with mango salsa, purple cabbage, and pineapple cilantro crema, wrapped in a homemade corn tortilla
Yield: 6 tacos
Corn Tortillas:Masa Harina (Maseca): 1 c
Water: 1 c
Catfish:Onion Powder: 2 tbsp
Garlic Powder: 1 tsp
Cayenne Pepper: 1 tbsp
Chili Powder: 1 tsp
Paprika: 1 tbsp
Salt: 1 tsp
Black Pepper: 1 tbsp
Thyme: 1 tbsp
Coconut Oil: 2 tbsp
Catfish: 4 fillets
Salsa:Mango: 1, chopped
Red Fresno Pepper: 1/2, minced
Red Onion: 1, minced
Corn: 1/2 c
Cilantro: 1/3 c, chopped
Lime Juice: 1/2
Sea Salt: pinch
Crema:Sour Cream: 1/2 c
Cilantro: 1/3 c, chopped
Pineapple Juice: 1 tbsp
purple cabbage: 1 c, shredded
2. Preheat cast iron skillet to medium high (5 minutes).
3. Form dough into 2" balls. One ball at a time, flatten by placing ball between two halves of a large Ziploc bag in between two cutting boards, then standing on them to apply pressure (see photos below).
4. Place flattened tortilla into dry skillet and cook for 50s on each side - tortilla should begin to slightly puff up.
5. Repeat for 5 remaining tortillas.
6. Combine all catfish ingredients other than catfish and oil. Rub mixture generously onto catfish fillets.
7. Mix all salsa ingredients. Taste and adjust salt, heat, and acidity to your liking.
8. Combine crema ingredients.
9. Preheat cast iron skillet to medium high (5 minutes).
10. Add coconut oil to skillet -- canola, olive, or peanut oil can be substituted (butter is delicious but will burn at this temperature)
11. Add two fillets to the skillet. Flip after 2 to 3 minutes or desired blackening is achieved.
12. Repeat for remaining two fillets.
13. Slice fish, assemble tacos, and enjoy