Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce ...

Get this all-star, easy-to-follow Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce recipe from Ultimate Recipe Showdown

Directions For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk...


Ingredients

  • 1 cup mayonnaise (recommended: Miracle Whip)
  • 3/4 cup Creole mustard (recommended: Zatarains)
  • 2 large chipotle peppers in adobo, seeded
  • 1 tablespoon adobo sauce from the canned chipotles
  • 3 scallions, greens only, coarsely chopped
  • 2 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/2 head purple cabbage, sliced
  • 1/2 head white cabbage, sliced
  • 1 carrot, julienne
  • 1 purple onion, coarsely chopped
  • 2 tablespoons coarsely chopped cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 limes, juiced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1/2 purple onion, finely chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon chopped garlic
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons smoked paprika
  • 1/2 tablespoon ground cumin
  • Peanut oil, for frying
  • 2 pounds catfish fillets
  • 2 tablespoons chopped cilantro leaves
  • 1/4 cup Creole mustard (recommended: Zatarains)
  • 2 eggs, beaten
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1/2 cup grated Monterey Jack
  • 2 cups panko bread crumbs, divided
  • 15 fresh flour tortillas
  • 1/2 pound Monterey Jack cheese, grated
  • Cook's Note: Make the chipotle cream sauce and the slaw first and refrigerate.

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