Why You’ll Love This Recipe

Southern Catfish Tacos with Crunchy Slaw are a flavorful fusion of Southern comfort and fresh, vibrant Tex-Mex style. Crispy, seasoned catfish fillets are tucked into warm tortillas and topped with a bright, tangy slaw for the perfect balance of crunch, spice, and zest. Great for weeknight dinners or casual gatherings, these tacos are a fun and delicious way to enjoy classic Southern flavors in handheld form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the catfish:
catfish filletsbuttermilkhot saucecornmealflourgarlic powderonion powdersmoked paprikacayenne peppersaltblack peppervegetable oil (for frying)

For the crunchy slaw:
green cabbagepurple cabbagered onioncarrotsmayonnaiselime juiceapple cider vinegarsugarDijon mustardsaltblack pepper

For serving:
small flour or corn tortillaspickled jalapeños (optional)fresh cilantro (optional)lime wedges

directions

Prepare the slaw:
In a large bowl, mix shredded cabbage, carrots, and sliced red onion.
In a separate bowl, whisk together mayo, lime juice, vinegar, sugar, mustard, salt, and pepper.
Pour dressing over slaw and toss to coat. Chill in the fridge while preparing the fish.

Prepare the catfish:
In a shallow bowl, combine buttermilk and a dash of hot sauce.
Add catfish fillets and let soak for at least 15 minutes.
In another bowl, mix cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Heat oil in a skillet over medium-high heat.
Remove catfish from buttermilk, letting excess drip off, then dredge in cornmeal mixture.
Fry fillets for 3–4 minutes per side until golden and crispy. Drain on paper towels and cut into strips.

Assemble the tacos:
Warm tortillas in a dry skillet or wrap in foil and heat in the oven.
Place pieces of fried catfish in each tortilla. Top with chilled slaw.
Add pickled jalapeños, cilantro, and a squeeze of lime, if desired.

Servings and timing

This recipe yields 6–8 tacos.
Preparation time: 20 minutes
Marinating and slaw chilling time: 15 minutes
Cooking time: 15 minutes
Total time: 50 minutes

Variations

Swap catfish for tilapia or shrimp.
Use Greek yogurt instead of mayo for a lighter slaw.
Add avocado slices for creaminess.
Drizzle with chipotle aioli or hot honey for extra flavor.
Use lettuce wraps instead of tortillas for a low-carb option.

storage/reheating

Store leftover fish and slaw separately in airtight containers.
Refrigerate for up to 3 days.
Reheat catfish in the oven or air fryer to keep it crispy.
Assembled tacos are best eaten fresh to maintain texture.

FAQs

Can I bake the catfish instead of frying?
Yes, bake at 400°F (200°C) for 15–18 minutes or until crispy.

Can I make the slaw ahead of time?
Yes, it actually tastes better after chilling for an hour or more.

What tortillas are best for this recipe?
Corn for a more traditional bite, flour for a softer wrap—both work great.

Can I make it spicy?
Add extra hot sauce or chopped jalapeños to the slaw or dredge mix.

Is catfish a strong-flavored fish?
No, it’s mild and buttery, making it perfect for bold seasonings.

Can I freeze cooked catfish?
Yes, but it’s best enjoyed fresh—freezing may affect the crispiness.

How do I keep the fish crispy?
Drain on paper towels and avoid stacking. Reheat in an oven or air fryer, not microwave.

Is this recipe gluten-free?
Use gluten-free flour and corn tortillas to make it gluten-free.

Can I use bagged slaw mix?
Yes, it’s a great time-saver—just add your own dressing.

What sides go well with these tacos?
Try black beans, corn salad, or sweet potato fries for a full meal.

Conclusion

Southern Catfish Tacos with Crunchy Slaw are a bold, crispy, and crave-worthy twist on taco night. With golden fried catfish, zesty slaw, and fresh toppings, each bite delivers a delicious combination of Southern soul and taco flair. Perfect for feeding a crowd or spicing up dinner at home, these tacos are sure to become a new favorite.