Catfish Tacos & Coleslaw with Spicy Roasted Sweet Potatoes

Catfish Tacos & Coleslaw

with Spicy Roasted Sweet Potatoes

25 MIN
4 Servings
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From the Test Kitchen

Winter may be just around the corner, but with this recipe, we’re hitting the summertime beaches of Baja California—where fish tacos are a local favorite. We’re filling our tortillas with catfish, dusted with authentic Mexican spices and fried lightly on the stove. Alongside slices of creamy avocado, a quick, classic coleslaw rounds out the tacos with delicious coolness and crunch. We’re completing the dish with a side of spicy, crispy sweet potatoes, for extra seasonal flair.

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  • Nutrition
    PER SERVING
  • Calories
    685 Cals (est.)
fresh
ingredients
Catfish Tacos & Coleslaw with Spicy Roasted Sweet Potatoes
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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.

Roast the sweet potato:
2 Roast the sweet potato:

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.

Make the coleslaw:
3 Make the coleslaw:

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.

Coat & cook the catfish:
4 Coat & cook the catfish:

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.

Warm the tortillas:
5 Warm the tortillas:

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.

Assemble the tacos & serve your dish:
6 Assemble the tacos & serve your 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

1 Prepare the ingredients:

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.

2 Roast the sweet potato:

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.

Roast the sweet potato:
Make the coleslaw:
3 Make the coleslaw:

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.

4 Coat & cook the catfish:

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.

Warm the tortillas:
5 Warm the tortillas:

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.

6 Assemble the tacos & serve your 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!

Assemble the tacos & serve your dish:
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