Beaumont Catfish Nugget Tacos

Instructions

1. 1

   Cut the catfish fillets into bite-sized nuggets and set aside.

2. 2

   In a shallow bowl, combine the buttermilk and catfish nuggets. Let them soak for 10 minutes.

3. 3

   In another bowl, mix the cornmeal and chili powder.

4. 4

   Remove the catfish nuggets from the buttermilk, allowing excess to drip off, and dredge them in the cornmeal mixture until well coated.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat.

6. 6

   Fry the catfish nuggets in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

7. 7

   Warm the corn tortillas in a dry skillet or microwave until pliable.

8. 8

   To assemble the tacos, place a layer of shredded cabbage on each tortilla, top with several catfish nuggets, a spoonful of pico de gallo, and a drizzle of light sour cream.

9. 9

   Serve immediately and enjoy your Beaumont Catfish Nugget Tacos!