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Catfish Tacos

Catfish Tacos

This is a nice way to spice up taco night using breaded catfish strips instead of chicken or beef.MORE+LESS-

1/2

cup red onion, thinly sliced

3

radishes, thinly sliced

3

tablespoons fresh cilantro, minced

1

tablespoon fresh lime juice

15

frozen cajun breaded catfish strips

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  • 1

    In a medium bowl, combine coleslaw, red onion, radishes and cilantro.

  • 2

    In a separate small bowl, whisk together lime juice, honey and salt. Add to coleslaw mixture and toss together gently.

  • 3

    In a large Dutch oven, add vegetable oil until approximately 2 inches deep. Heat to 360° F. Fry catfish strips in batches for 2 to 3 minutes or until golden brown. Drain on paper towels.

  • 4

    To serve, place catfish strips in tortillas. Top with coleslaw mixture.

No nutrition information available for this recipe


Crazy-Good Catfish Tacos

Looking to turn a good taco into a crazy good one? It’s easy. All you have to do is make sure your start off with farm-raised catfish. It’s super mild, has the perfect texture, and is so affordable. So whether you make these for a weeknight supper or for when a bunch of friends come over to watch a ball game, you can’t miss.

What You'll Need

  • 1 / 4 cup all-purpose flour
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 / 8 teaspoon cayenne pepper
  • 1 / 2 teaspoon salt
  • 1 1 / 2 pounds U.S. Farm-Raised Catfish fillets
  • Cooking spray
  • 8 (6-inch) flour tortillas, warmed
  • CRISPY SLAW
  • 3 cups Shredded coleslaw
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1 / 2 teaspoon salt

What to Do

  1. Preheat air fryer to 400 degrees F. In a shallow dish, mix flour, chili powder, cumin, cayenne pepper, and salt. Place catfish fillets one at a time in the flour mixture, turning to coat on both sides.
  2. Coat the air fryer baskets with cooking spray. In batches, place fillets in the air fryer basket and also lightly spray each fillet with cooking spray. Cook 8 to 10 minutes or until fish flakes easily with a fork. Remove from air fryer and set aside.
  3. Meanwhile, in a large bowl, combine all ingredients for slaw toss until evenly coated. Place the slaw evenly down the center of tortillas.
  4. Cut catfish into 1-inch chunks and arrange on top of the slaw. Serve immediately.

Mr. Food Test Kitchen Tip!

  • To cook these in a traditional oven, preheat oven to 375 degrees F. Place catfish fillets on a rimmed baking sheet and lightly spray with cooking spray. Bake 15 to 20 minutes or until fish flakes easily with a fork, then follow the instructions above.
  • For more amazing taco recipes try our Try our Fast Taco Pie, our Meatball Street Tacos, or our Bean 'n' Veggie Soft Tacos!
  • Want more catfish? You'll love our Catfish 'n' Biscuits, our Catfish 'n' Slaw, or our Fried Catfish!

If you love these recipes, then you'll love this FREE eCookbook!

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I don't have an air fryer, but this looks wonderful. I especially like the unique slaw recipe.

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Gone Fishin’: Catfish Tacos With Chipotle Slaw Recipe

One Pan, Two Plates is our favorite new book for easy weeknight dinners. Carla Snyder's recipes are fast, flavorful and minimal on the clean-up (which is always okay by us). Summer is the official season of the fish taco &mdash give this warm-weather dish a twist with hearty catfish.

My siblings and I used to fish for catfish in the Ohio River when we were kids. As soon as we caught them, we&rsquod throw them back into the murky waters, waiting for the next &ldquobig one&rdquo to take the line. Today catfish are farm-raised, and these delicious fish are perfect for fish tacos because they&rsquore firm and hold their shape. The crunch and smoky spice of the red-and-white chipotle slaw is my favorite filling to go with these crispy fillets all wrapped up in a warm tortilla. No need to drop a line.

Gone Fishin’: Catfish Tacos With Chipotle Slaw Recipe

  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Level of Difficulty: Easy
  • Serving Size: 2

Ingredients

  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 2 teaspoons fresh lime juice
  • Salt and freshly ground black pepper
  • 1 cup very thinly sliced white cabbage
  • 1 cup very thinly sliced red cabbage
  • 1 green onion, white and tender green parts, thinly sliced
  • 1 large egg
  • 2 teaspoons hot sauce
  • 1 cup panko bread crumbs, plus more if needed
  • 1/4 cup all-purpose flour
  • 8 to 10 ounces catfish fillets
  • 1/2 cup vegetable oil

Directions

  1. In a large bowl, combine the chipotle, mayonnaise, honey, lime juice, 1/4 teaspoon salt and a few grinds of pepper and stir well to mix. Add both cabbages and the green onion and toss and stir to combine and coat the vegetables well with the chipotle mayonnaise. Set aside.
  2. In a large, shallow bowl, whisk together the egg with a splash of water, a pinch of salt and the hot sauce. Pour the panko and flour onto two separate large plates. Pat the fillets dry and sprinkle all over with salt and pepper.
  3. Dredge the fish in the flour and knock off the excess. Dip the fish into the egg to coat it completely and then coat it thoroughly with the panko. Place the fillets on a platter as they are breaded.
  4. Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers and is very hot, slip the breaded fish into the pan and brown it on one side, about 3 minutes. Turn and brown the other side, another 3 minutes. Transfer the fish to paper towels to drain.
  5. Pour off the oil in the pan (pouring it into a metal can in the sink works well) and return the pan to the heat. Dump the slaw mixture into the pan and toss it for about 1 minute to warm it up. Don&rsquot cook it so long that it completely wilts. You want it to have a little crunch. Return the slaw to the bowl so that it doesn&rsquot overcook.
  6. Warm the tortillas wrapped in microwavable plastic wrap until soft and pliable, 20 to 30 seconds. Lay the fish down the center of the tortillas and top it with the slaw. Wrap in the sides and bottom and eat these fish tacos with your hands. Use lots of napkins.

Variation: Other fish to fry are cod, tilapia or even salmon cut into wide strips.


De La Viuda Catfish Tacos Recipe

These tacos crunchy and delicious with a hint of spice and sweetness.

Ingredients

  • 1.5 Catfish Fillets
  • 16 Corn Tortillas
  • 2 Large Limes
  • 1 Bunch of Cilantro
  • 1/2 Head of Red Cabbage
  • 1/2 Large Red Onion
  • 1 Mango
  • 1 Whole Jalapeno Pepper
  • 3 Tablespoons of Garlic Powder
  • 3 Tablespoons of Cumin
  • 3 Tablespoons of Chili Powder
  • 1 Tablespoon Salt
  • 1 Tablespoon Red Pepper
  • De La Viuda Original Hot Sauce
  • De La Viuda Green Hot Sauce
  • 2 Cups of Canola Oil
  • 2 Cups of Corn Men

Equipment

  • Chef’s Knife
  • 2 Mixing Bowls
  • 2 Mixing Spoons
  • Measuring cups
  • Measuring spoons
  • 2 Skillets
  • 1 Gallon Storage Bag

Instructions

  • Slice catfish fillets into 1″ strips and place in mixing bowl
  • Add juice from one lime and hot sauce and mix thoroughly with a spoon
  • Add garlic powder, cumin, chili powder, salt, and red pepper and mix thoroughly with a spoon
  • Set aside and let marinate for 30 minutes to 1 hour
  • Cut 1/2 head of red cabbage into thin slices and add to mixing bowl
  • Dice 1/2 of red onion and add to bowl
  • Dice jalapeno pepper and add to bowl
  • Dice 5 sprigs of cilantro and add to bowl
  • Add juice from 1 lime and 4 tablespoons of De La Viuda Green Hot Sauce and mix thoroughly with a spoon. Place in refrigerator to chill.
  • Add 2 cups of cornmeal to a 1-gallon storage bag.
  • Add catfish and shake to coat
  • Heat oil in a skillet
  • Add fish a cook until golden brown, about 4 minutes (2 minutes on each side)
  • Remove fish from skillet and drain on paper towel
  • Dice mango and set aside
  • Heat corn tortillas on a hot skillet or griddle for about 30 seconds per side
  • Remove from skillet and place two tortillas per taco on a plate
  • Add the taco fillings to the tortillas in layers: about 2 tablespoons of cabbage mixture, 3 pieces of mango, 2 pieces of fish
  • Top with De La Viuda Original Hot Sauce to taste

You can follow the countdown to De La Viuda Hot Sauce. Follow @delaviudahotsauce on Instagram and Facebook for the latest update about this legendary hot sauce or visit https://www.delaviudahotsauce.com

Tweet us @mochamanstyle or leave a comment on our Facebook Page to share your thoughts on this article. Follow us on Instagram @mochamanstyle


Fried Catfish Tacos

It&rsquos hard to say no to a batch of Southern fried catfish, but want to learn how to take your fresh catch to the next level? It&rsquos high time you learned how to make easy catfish tacos. This crowd-pleasing spread starts with our Classic Fried Catfish. We think this recipe tastes even better if you caught your own fish, time permitting of course! We like to fry our fish in cornmeal for a crispy crust, every time. At potlucks and church suppers around the region, cooks pair fried foods with creamy coleslaw. For our tacos, we like to sub in this spicy pineapple version. The fresh taste of lime, cilantro, and jalapeño adds a fresh, festive spin to these comforting tacos. Top it all off a little Cholula hot sauce (Test Kitchen Professional Ivy Odom&rsquos favorite) and you&rsquore in business. Next time you&rsquore looking for an out-of-the-box dinner party idea, make a batch of catfish tacos and refreshing margaritas. It will be a night your guests won&rsquot soon forget!


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This was good, just not my favorite. The salsa was the best part. It is definitely unique - I've had a fish taco made like this. I actually ate the leftover catfish and salsa chilled the next day as a salad and I thought that was better than in the tacos. Not sure if the prep is worth making this recipe again.

This was a super easy and quick meal to make for a date night. I used tilapia instead of Catfish and queso blanco instead of feta.

I LOVE these fish tacos. I use Tilapia instead of catfish but do everything else exactly the same and they're delicious.

Perfect as printed. Succulent. Nice depth of flavors.

These are easy and very tasty, although I did make some changes. I cooked the fish slightly differently than specified with no detrimental effect (no marinating baked at 400 degrees on oiled pan for 10 minutes). Reduced lime slightly as others had suggested. Used cheddar instead of feta (as it was what I had available). My daughter was craving a chipotle mayo, so I whipped up a small batch (mayo, a bit of chipotle in adobo, fresh lemon juice in a mini-chopper). Also offered sour cream. Oh yes, added chopped cabbage. A winner.

Delicious guacamole recipe and catfish is the perfect fish for these tacos, cooks quickly and is very inexpensive.

Was awesome. Used muenster instead of feta and poured the cooked lime juice over the top. Yum.

I make this recipe all the time. I use basa fillets, which are common in the supermarket both fresh and frozen, and have a mild taste. love it.

I knew better and I did it anyway! Too much lime. Not enough jalapeno. Broiling catfish is a poor choice the filets have way too much variation in thickness. Feta cheese does not go with catfish IMO. And finally, it's only about a million times better if you fry the corn tortillas. Hubby didn't like it either.

Excellent fish tacos. Would give it 3.5 stars if I could. The flavors tasted really fresh and I made some more of the salsa to use on eggs tomorrow morning. I had to broil the catfish a bit longer (more like 10 min) for it to cook through though.

I used tilapia & tripled the recipe for a group of 12. They were a big hit.

This was delicious even though I omitted the jalapeno chilies. Would definitely make again.

I've tried a few fish taco recipes, love this one best, didn't have green onions, used red onion. easy, fast and healthy.

I made the recipe with mahi mahi. The salsa needed salt and more of a kick to it but it was good

This was very good and very healthy. My very skeptical husband ate every bite and asked for more!! Recommended!

Made this with tilapia and it was delicious, even though I forgot to add the feta. My boyfriend liked it but thought it had too much cilantro. I might reduce the cilantro by 1 TB next time, but I'll definitely make this frequently. Does anyone have any suggestions for other fish one might use? Preferably fish heavier in omega-3s but still low in mercury.

This recipe was one of the best that I've made from Epicurious.com! The flavors blended well and tasted wonderful. I was a little bit skeptical about the feta cheese, but it worked very well. I will make the tomato and avocado salsa again by itself and serve it with tortilla chips. Cannot recommend this one enough!

Very good- I would tone down the lime a little next time. I added more avocado than what it called for and it was PERFECT!! Just a tiny bit too "limey".

This is so simple and so good. Great for a weeknight when you don't have tons of time to cook. I use cilantro and onion in the fish marinade too. I can never get enough cilantro. Also, I get butter or boston bibb lettuce instead of curly leaf.

I thought these tacos were delicious. My husband thought they were too wet. I used the pre-seasoned cajun catfish from whole foods and a pepper jack, colby, muenster cheese mix.

This is a house favorite now. I added some garlic into the salsa too. Definitely use the feta! We use the salsa on everything else too! Very good.

We loved these tacos. We eat a lot of tacos usually using leftovers but these we made special and they were absolutely delicious. I usually don't like fish but this recipe makes it easy to eat. Delightful.

We LOVED this recipe. I actually don't like fish but know it's good for me so I branched out and made this. I used Tilapia instead of catfish as it's more mild. I would not add the extra squeeze of lime at the end because it's just a smidge too much. I've shared this recipe with others and have been told it's the best fish taco recipe they've ever tried.

I didn't much care for this recipe. I used flounder instead of catfish. I might have liked it better if I had used grouper or mahi mahi. The avocado salsa was wonderful, the feta cheese didn't do much for me.

Great light recipe. The flavors go excellent together. The feta adds a nice touch as well as the garlic. Everyone that has eaten this has loved it and wants me to make it again.


Blackened Catfish Tacos

This recipe won’t leave you fishing for compliments. Let us show you how to smoke catfish fillets to moist, delicious, blackened perfection.

Ingredients

Tartar Sauce

  • 1 white onion diced
  • 1 cucumber diced
  • 2 lemons juiced
  • 1 brick cream cheese
  • 1 cup mayo
  • 1/4 cup dill pickle relish
  • 3 tbsp. wasabi paste

Directions

You’ll start by coating both sides of the catfish fillet with Grilla Grills All Purpose Rub. Place the seasoned fillets back in your refrigerator while you prepare the sauce.Start by chopping up one white onion and toss into a mixing bowl.

Next, combine one brick of cream cheese and one cup of mayo and mix until well combined. Now, pour in a quarter cup of dill pickle relish and add three tablespoons or wasabi paste or sauce.

Gently roll two lemons on your cutting board and squeeze the juice into the bowl, making sure to avoid adding seeds.

Last, add your chopped cucumber into the mix and finish with a touch of AP Rub or salt and pepper to taste. Once your mixture is mixed, set aside in your refrigerator until you’re ready to serve.

Set your Grilla to 350 degrees and be sure to prep your grates with cooking oil to prevent your fish from sticking. Once your fish is on the grill, there’s no need to flip them. Simply let them sit until they’re charred on one side and come back to check on them after about 10 minutes.

Remove your fish from the smoker and you’re ready to build your tacos! Cut a strip of fish and place it in your tortilla, top with purple cabbage for crunch, sprinkle your favorite shredded cheese, and finish with a dollop of tartar sauce. Enjoy!

Opportunities to Serve Big Batches of Catfish Fish Tacos

One of the greatest aspects of this recipe for catfish fish tacos is that it can easily be scaled up. In fact, it is the perfect way to make gobs of this tasty dish for a single event — no matter how many people you might be feeding.

Turn to blackened catfish tacos for any larger gathering, such as:

  • Picnics. In addition to other sandwiches like hot dogs and burgers, catfish tacos are simple to make and a snap to assemble. Have a variety of sauces or toppings so everyone at the picnic can make their perfect blackened catfish taco.
  • Tailgates. We should add that Superbowl parties and homecoming weekends are included in the tailgate idea. Basically, whenever you have to feed a crowd of hungry and thirsty sports watchers, you should consider making catfish tacos. Besides, catfish is an affordable type of fish.
  • Parties. So you decided to host the neighborhood block party or your family reunion? Go you! Now, all you have to do is get your Grilla Grill humming and push out those blackened catfish tacos, not to mention other smoked and grilled treats. Expect a lot of high fives for your efforts.

Tips for Smoking the Best Blackened Catfish Tacos

Hacking your way to smarter eating was never more streamlined than it is today. These hints will help you bring out the best in this blackened catfish tacos recipe:

  • Buy fresh fish. If you live near a place where you can get catfish as the catch of the day, go for it. You can also substitute other heartier fish varieties for catfish if needed, such as tilapia and perhaps cod.
  • Try different tortilla and shell types. From corn to flour, you can make those fish tacos even more exciting by experimenting with different types of carbs to hold them. And if you need a low-carb alternative, wrap your fish tacos in cooled boiled cabbage leaves or tender leafy greens.
  • Insist on top-shelf ingredients. That way, you can be 100% certain your blackened catfish taco recipe will be the tastiest on the menu.

Ready to make some fish tacos that are bursting with smoked flavors? Follow our recipe for drool-worthy blackened catfish tacos straight from the smoker!


Catfish Tacos With Charred Corn

Renowned Southern food writer, blogger and cookbook author Jennifer Justus has a new book out, approved by the likes of Sean Brock and John T. Edge, that will send you running for the Music City’s vast bounty of delicious cuisine. Craving catfish? So is the rest of Nashville, so fire up the fryer and break out the tortillas!

Bailey Spaulding, brewmaster and cofounder of Jackalope Brewing Company, and her fiancé, chef Luke Williams, often cook together at home to make dishes like this one. Pair Williams’s recipe for tacos with Spaulding’s Jackalope Bearwalker, a maple brown ale.

Catfish Tacos With Charred Corn

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Level of Difficulty: Easy
  • Serving Size: 4 to 8

Ingredients

Fish tacos
  • 2 pounds catfish fillets, cut into strips 1 inch wide
  • kosher salt and black pepper
  • 2 cups cornmeal
  • 2 cups grape-seed oil
For serving
Charred corn
Salsa
  • 5 banana peppers, chopped into medium dice
  • 1 white onion, chopped into medium dice
  • 1 red or green jalapeño, chopped into small dice
  • 2 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 1 teaspoon hot sauce, or more if desired
  • kosher salt and black pepper
Lemon aioli
  • 2 large egg yolks
  • 1 cup grape-seed oil
  • 3 tablespoons lemon juice
  • Zest of 1 large lemon
  • kosher salt and black pepper

Directions

For the fish tacos

Place the fish strips on a clean plate or cookie sheet. Season them generously with salt and pepper — we are not seasoning the cornmeal, so this allows for even seasoning of each piece of fish.

In a large bowl, toss a few pieces of fish at a time with the cornmeal to coat them thoroughly. Repeat until all the fish is coated.

In a large cast-iron skillet, heat the oil on medium-high until it is hot, but not smoking — somewhere around 325 to 350°F.

Once the oil has reached this temperature, carefully place your strips of catfish into the pan and allow them to cook till they are golden brown, 2 to 3 minutes on each side. Transfer them to a paper-towel-lined plate as they are done.

Wrap your tortillas in aluminum foil and place them in the oven for 7 to 10 minutes to warm.

For the charred corn

To char the corn, you can use either a grill or a hot skillet. For the grill, lightly coat the ears of corn in oil, salt, and pepper and char them over a hot grill until the kernels are beginning to blacken, but be careful not to let them burn.

If you’re using a skillet, cut the corn off the cob and toss it with salt and pepper. Add ¼ inch (6 mm) oil to the skillet and put it over high heat. When the oil just begins to smoke, add the corn and sauté until the kernels begin to color, taking care not to burn them.

For the salsa

In a medium bowl, combine all the salsa ingredients. Taste and add more salt, pepper, or hot sauce to your preference.

For the lemon aioli

In a blender or food processor or with an electric hand mixer, blend together the yolks. As the machine runs, slowly drizzle in the oil until combined. Then drizzle in your lemon juice and zest until smooth. Taste and season with salt, pepper, or lemon juice if needed.

For the assembly

Top two warmed tortillas with two pieces of fish down the middle. Add some salsa and charred corn. Finish with the lemon aioli. Repeat with the remaining ingredients.


Catfish Tacos

Who loves them some catfish? I love me some fish! Is it true? Mmm hmmm! I do, I do, I dooo (If you remember Keenan and Kel then you will know where that came from)! But yes, I do love catfish. In the south, it is common to have this fish fried served with French fries or some other unhealthy side dish like macaroni and cheese or cheese grits. But have you ever had them in a taco?

Over the weekend I needed to find something that was quick and easy but comforting. So, I went to Kroger and bought 2 pounds of catfish nuggets not really knowing what to do with them. I also purchased some avocado, tomato, and lettuce and started to think what else I had at home to make a meal out of this stuff. Oh! I also still had some tortillas from my Dessert Tacos. Then I said to myself, &ldquoSelf, just make some tacos with the catfish&rdquo. It sounded simple and easy enough, so I tried it. I went home and fried up some of the catfish nuggets, put it on a warmed tortilla, and dressed it with tomato, avocado, and taco sauce and&hellip&hellipEUREKA. For it to be so simple, it tasted heavenly. I had 3 of them, which is a lot for me. I couldn&rsquot stop eating them. I think one reason why they were so good is because I used Andy&rsquos Fish breading. If you go to your local grocery store and look in the seafood section, you will see a small gold bag of fish breading. I honestly recommend using it and its super cheap. Now, I want to share with you this easy recipe for you to share with your family and friends.


Grilled Catfish Tacos With Slaw

A great healthy catfish recipe is always a winner and what we are often on the look out for. Combined with the recent love for fish tacos this grilled catfish taco recipe is a sure fire hit. Packed with tons of great catfish flavor yet remaining light and healthy this is a perfect combination for catfish lovers world wide. This is a must have catfish recipe and is going to be one you go to time and time again for just a quick meal at home or your next dinner party. No matter the time of year a nice healthy fish recipe always hits the spot and being able to make it using catfish is a huge plus. Your going to want to make this grilled cat fish taco as soon as you get a chance and your family and friends are going to love you for it !


Ingredients:

4 Catfish Fillets (6-8oz each)
1 tblespooin Canola Oil
1 tblespoon Chili Powder (hot or mild)
1 tblespoon Lemon Juice
1 Flour Tortillas (10 inch)
Lime/Lemon Wedges

Slaw Ingredients:

2 cups Coleslaw Mix (prepared)
1 cup Red Bell Pepper (thin sliced)
1 cup Orange sections
1/2 cup Red Onion (thin sliced)
2 tblespoon Canola Oil
2 tblespoon Rice Vinegar

To prepare the Slaw combine all ingredients into a bowl and gently toss until well combined and the place in fridge covered to chill.
Begin by preheating your grill. Now in a bowl combine your chili powder , lime juice, and oil and combine well. Now brush the oil mixture over both sides of your catfish fillets making sure to coat well. Spray grill surface well with cooking spray or use a grill rack well coated with spray and place your catfish fillets on it. Grill your catfish for 6-8 minutes per side until your fish flakes easily using a fork.

You can either place 1 fillet whole or break catfish fillet up into bite sized pieces and place into tortilla and top it with 1/2 – 3/4 cup of Slaw over it. Now squeeze a bit of lime or lemon over top and serve. (Optional: garnish with cilantro)


Related Video

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