I have had tacos on the brain a lot these days and I had another idea that I just could not contain; blackened catfish tacos with remoulade sauce. I was thinking about southern flavours like blackend fish and po'boys along with tacos and combining the three of them to create something new and wonderful. To cook fish blackened style, you rub it with spices, commonly a cajun/creole spice blend , and then sear it briefly at high heat until the outside just starts to char and blacken giving it a slight crispness while the inside is still perfectly moist and tender. I was taken by blackened fish the first time that I had it and I was thinking that it would be perfect in some fish tacos! Instead of using a salsa I figured that a remoulade sauce would keep the theme going nicely and since I most commonly have remoulade sauce in po'boy's and po'boys are commonly filled with lettuce and tomatoes so I filled the tacos out with lettuce and a quick pico de gallo . Heat is an essential component to tacos and without the salsa they needed some so I provided it with plenty of dashes of hot sauce to finish the tacos off!
I experimented with the leftovers by adding some pickled red onions with good results! If only I still had some pickled green tomatoes left...
Blackened Catfish Tacos
Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 4
A Southern take on tacos with blackened fish and a spicy remoulade sauce.
- 1 pound catfish or other white fish
- 1/4 cup melted butter
- 2 tablespoons creole seasoning
- 8 (6 inch) tortillas (corn tortillas for gluten-free)
- 2 cups lettuce, shredded
- 1 cup pico de gallo
- 1/4 cup remoulade sauce
- hot sauce to taste
- Heat a cast iron skillet over medium-high heat.
- Dip the fish into the butter, sprinkle on the seasoning and pat it in.
- Place the fish in the skillet and cook until it just starts to blacken but not burn, about 2 minutes, flip it and do the same to the other side.
- Assemble tacos and enjoy.