Kippered Katfish Tacos with Slaw and Dressing
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
  1. 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.
  2. 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!
RECIPE BACKSTORY
Because, Taco Tuesday! Kimberly Boyte RHIA, CCS, CDS