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Kippered Katfish Tacos with Slaw and Dressing

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Serves 4-6 | Prep Time 45 min | Cook Time 45 - 60 min.

Why I Love This Recipe

Because, Taco Tuesday!

Kimberly Boyte RHIA, CCS, CDS

Ingredients You'll Need

Soft Tortilla Shells
Crunchy Taco Shells

Bacon Cheddar Ranch Dressing directions
1 pack ranch dressing mix
4oz cream cheese
¼ cup sour cream
6 slices of cooked bacon or real bacon bits
½ cup shredded cheddar cheese
¼ cup green onions

Smoked catfish Fillets
4-5 7oz catfish fillets
2 Tbsp. Tony’s seasoning
2 Tbsp. mustard

Cole Slaw
½ head green cabbage shredded fine
¼ head purple cabbage shredded fine
¼ cup shredded carrots
1pkg coleslaw dressing mix (I found this near the cabbage in a packet)
¼ cup mayo

Homemade Salsa
½ red onion diced fine
1 medium tomato diced fine
¼ cup cilantro chopped
1 small jalapeno
2 Tbsp. white vinegar
½ tsp. salt


Season fish and coat with mustard. Refrigerate for at least 30 mins. Smoke for 45mins to 1 hr or until golden brown and flakes around the edges.

Spread a generous amount (2 Tbsp.) of dip on soft tortilla shell. Place a hard shell inside the soft shell. Place ½ cup shredded fish in the crunchy shell then add ¼ cup coleslaw and top with salsa. Enjoy!

Pairs Well With


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