Spiced Catfish Tacos with Roasted Sweet Potato & Coleslaw

Spiced Catfish Tacos

with Roasted Sweet Potato & Coleslaw

45 MIN
4 Servings
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From the Test Kitchen

Our take on fish tacos (a Baja California classic) brings together crispy fish and a creamy, crunchy slaw. We’re seasoning our catfish fillets with a smoky, savory blend of spices—including ancho chile powder and dried Mexican oregano—which contrasts wonderfully with the lime in our zesty slaw. In a welcome seasonal twist, roasted sweet potato makes for a deliciously smooth base for our tacos.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the sweet potato; cut in half lengthwise, then cut crosswise into ¼-inch-thick pieces. Cut out and discard the cabbage core; thinly slice the leaves. Quarter the limes. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems.

Roast the sweet potato:
2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the coleslaw:
3 Make the coleslaw:

While the sweet potato roasts, in a large bowl, combine the cabbage, mayonnaise, sugar, the juice of 4 lime wedges and as much of the onion as you’d like (you may have extra onion). Season with salt and pepper; toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

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

While the coleslaw marinates, place the spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets 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. Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated fillets and 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. When cool enough to handle, cut each cooked fillet crosswise into 4 equal-sized pieces.

Warm the tortillas:
5 Warm the tortillas:

While the sweet potato continues to roast, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.

Serve your dish:
6 Serve your dish:

Divide the roasted sweet potato, cooked catfish fillets and coleslaw between the warmed tortillas. Garnish with the cilantro. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the sweet potato; cut in half lengthwise, then cut crosswise into ¼-inch-thick pieces. Cut out and discard the cabbage core; thinly slice the leaves. Quarter the limes. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems.

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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

While the sweet potato roasts, in a large bowl, combine the cabbage, mayonnaise, sugar, the juice of 4 lime wedges and as much of the onion as you’d like (you may have extra onion). Season with salt and pepper; toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Coat & cook the catfish:

While the coleslaw marinates, place the spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets 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. Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated fillets and 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. When cool enough to handle, cut each cooked fillet crosswise into 4 equal-sized pieces.

Coat & cook the catfish:
Warm the tortillas:
5 Warm the tortillas:

While the sweet potato continues to roast, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.

6 Serve your dish:

Divide the roasted sweet potato, cooked catfish fillets and coleslaw between the warmed tortillas. Garnish with the cilantro. Serve with the remaining lime wedges on the side. Enjoy!

Serve your dish:
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