Blackened Catfish Tacos

Blackened Catfish Tacos


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This Cajun and Mexican fusion meal is such a crowd pleaser! The blackened Louisiana style fish compliments the tender Mexican radish and spicy jalapeno.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 1 pound of catfish fillets
  • 1 tablespoon of oil
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of paprika
  • 1 teaspoon of cayenne
  • 1 teaspoon of chili powder
  • 1 teaspoon of dried parsley
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1 teaspoon of pepper
  • 1 teaspoon of salt
  • 1 package of corn taco shells
  • 1 radish, sliced
  • 1 jalapeno, sliced
  • 1 small head of lettuce, shredded
  • ΒΌ cup of cilantro, diced
  • Creamy tartar sauce, for garnish
  • Limes, for garnish

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As the grills heats, mix together the garlic powder, onion powder, paprika, cayenne, chili powder, parsley, oregano, thyme, salt, and pepper until thoroughly combined. Then, press the seasoning onto the catfish fillets until completely coated and lightly brush with oil. Cook for 5 minutes on each side, or until the spices are burned onto the catfish. Shred the fillets and then add about 1 cup of fish onto a taco shell. Top with radish, jalapenos, lettuce, cilantro, sauce and lime juice to serve. Enjoy!

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