Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into ½-inch-thick rounds. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Quarter the limes. Pit, peel and thinly slice the avocado; top with the juice of 2 lime wedges to prevent browning.
Place the sweet potato on a sheet pan. Drizzle with olive oil; season with salt, pepper and ¼ of the spice blend. Toss to thoroughly coat and arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.
While the sweet potato roasts, in a large bowl, combine the cabbage, carrot, mayonnaise, sugar, the juice of 2 lime wedges and as much of the onion as you’d like. Toss to combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
While the coleslaw marinates, place the remaining spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (pressing to adhere). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Transfer to a cutting board and cut each cooked fillet into 4 equal-sized pieces.
While the catfish cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Place directly onto the oven rack and heat 6 to 8 minutes, or until warmed through. Carefully remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.
Divide the coleslaw between the warmed tortillas. Top each with 2 pieces of the cooked catfish. Garnish with the avocado, cilantro and remaining lime wedges. Serve with the roasted sweet potato on the side. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into ½-inch-thick rounds. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Quarter the limes. Pit, peel and thinly slice the avocado; top with the juice of 2 lime wedges to prevent browning.
Place the sweet potato on a sheet pan. Drizzle with olive oil; season with salt, pepper and ¼ of the spice blend. Toss to thoroughly coat and arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.
While the sweet potato roasts, in a large bowl, combine the cabbage, carrot, mayonnaise, sugar, the juice of 2 lime wedges and as much of the onion as you’d like. Toss to combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
While the coleslaw marinates, place the remaining spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (pressing to adhere). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Transfer to a cutting board and cut each cooked fillet into 4 equal-sized pieces.
While the catfish cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Place directly onto the oven rack and heat 6 to 8 minutes, or until warmed through. Carefully remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.
Divide the coleslaw between the warmed tortillas. Top each with 2 pieces of the cooked catfish. Garnish with the avocado, cilantro and remaining lime wedges. Serve with the roasted sweet potato on the side. Enjoy!
Tips from Home Chefs