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Spicy Catfish Tacos with Decadent Chipotle Crema

Name: Spicy Catfish Tacos with Decadent Chipotle Crema
Total time: 45 min
Ingredients: 800g catfish fillets; 1 cup buttermilk; 1 cup cornmeal; 0.5 cup all-purpose flour; 2 tsp chipotle chili powder; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 0.5 cup canola oil; 8 small corn tortillas; 1 cup shredded cabbage; 0.5 cup mayonnaise; 2 tbsp chipotle in adobo sauce; 1 tbsp lime juice; 1 tbsp chopped cilantro

45 min 855 kcal per serving Medium

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Ingredients

4 Servings

catfish fillets800 g
buttermilk1 cup
cornmeal1 cup
all-purpose flour0,5 cup
chipotle chili powder2 tsp
garlic powder1 tsp
salt1 tsp
black pepper0,5 tsp
canola oil0,5 cup
corn tortillas8 pieces
shredded cabbage1 cup
mayonnaise0,5 cup
chipotle in adobo sauce2 tbsp
lime juice1 tbsp
chopped cilantro1 tbsp

Instructions

1
In a large bowl, pour 1 cup buttermilk over the 800g catfish fillets. Cover and refrigerate for at least 30 minutes to marinate.
2
In a shallow dish, combine 1 cup cornmeal,
3
5 cup all-purpose flour, 2 tsp chipotle chili powder, 1 tsp garlic powder, 1 tsp salt, and
4
5 tsp black pepper. Mix well.
5
Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, coating evenly.
6
Heat
7
5 cup canola oil in a large skillet over medium-high heat. Once hot, fry the catfish fillets in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
8
In a small bowl, whisk together
9
5 cup mayonnaise, 2 tbsp chipotle in adobo sauce, 1 tbsp lime juice, and 1 tbsp chopped cilantro to make the chipotle crema.