Kippered Katfish Tacos with Slaw and Dressing
CATEGORIES
INGREDIENTS
- Cooking Time: 45 - 60 min.
- Servings: 4-6
- Preparation Time: 45 min
- 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
DIRECTIONS
- 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!