Catfish Tacos With Slaw

Catfish tacos with slaw are a delightful fusion of crispy, flavorful catfish and refreshing slaw, all wrapped in warm tortillas.

This recipe is easy to follow and perfect for a quick weeknight dinner or a weekend gathering with friends and family.

This recipe makes approximately 4 servings, with each serving consisting of 2 catfish tacos. Adjust the quantities based on your needs or the number of people you’re serving. Enjoy!


Catfish Tacos with Slaw Ingredients Infographic

For the Catfish

  • 4 catfish fillets
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Slaw

  • 2 cups shredded cabbage (green or purple, or a mix of both)
  • 1 carrot, grated
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or sugar
  • Salt and pepper to taste

For Serving

  • 8 small flour or corn tortillas
  • Lime wedges
  • Fresh cilantro leaves
  • Hot sauce (optional)


1. Prepare the Slaw

Prepare the Slaw

  • In a bowl, combine the shredded cabbage and grated carrot.
  • In another small bowl, whisk together the mayonnaise, apple cider vinegar, honey or sugar, salt, and pepper until well combined.
  • Pour the dressing over the cabbage and carrot mixture, and toss until everything is evenly coated. Set aside while you prepare the catfish.

2. Prepare the Catfish

Prepare the Catfish

  • In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.
  • Dredge each catfish fillet in the seasoned flour mixture, shaking off any excess.
  • Heat vegetable oil in a large skillet over medium-high heat.
  • Carefully place the coated catfish fillets in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Ensure the catfish is cooked through and flakes easily with a fork.
  • Once cooked, transfer the catfish fillets to a plate lined with paper towels to drain any excess oil.

Consider sourcing your own fresh catfish from a home aquaculture setup, providing a sustainable and rewarding experience while ensuring the freshest ingredients for your next meal.

3. Warm the Tortillas

Warm the Tortillas

  • In the same skillet or on a griddle, warm the tortillas for about 20-30 seconds on each side until they are soft and pliable. Stack them on a plate and cover them with a clean kitchen towel to keep warm.

4. Assemble the Tacos

Assemble the Tacos

  • Place a catfish fillet in the centre of each tortilla.
  • Top the catfish with a generous amount of slaw.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.
  • Drizzle with hot sauce if desired.

For an authentic Spicy Cajun Catfish experience, season the fillets liberally with Cajun spices before cooking.

Pro Chef Tips

Pro Chef Tips for Catfish Tacos

  • For extra crispy catfish, you can double-coat the fillets by dipping them in a beaten egg before dredging them in the seasoned flour mixture.
  • Make sure the oil is hot enough before frying the catfish to ensure a crispy exterior. You can test the oil by dropping a small piece of bread into it; if it sizzles and browns within a few seconds, it’s ready.
  • Customise the slaw by adding your favourite ingredients such as sliced jalapeños, diced red onion, or chopped cilantro for added flavour and texture.
  • If you prefer a lighter alternative to frying, you can bake the catfish fillets in the oven at 400°F (200°C) for about 15-20 minutes until crispy and cooked through.