RECIPE | Catfish Tacos
Every night is Taco Tuesday with Chef Nelson German, brought to you by PAM Cooking Spray.
December 15, 2017
The number one deterrent from frying fish at home is usually the mess: unholy amounts of grease spattering your whole kitchen (and whatever you’re wearing) and leaving behind pans full of fish-scented oil. Guess what? It doesn’t have to be that way. When you control how much oil you use with new PAM Spray Pumps, you get exactly how much you need to pull off the fish tacos of your dreams.
Catfish TacosServes 12
4 skinless catfish filets
½ cup New England style seasoning
1 head Napa Cabbage, shredded
2 Serrano or jalapeno peppers, sliced
2 bunches cilantro, chopped
3 limes, zested and juiced
2 Navel oranges, zested and juiced
1 cup feta cheese, crumbled
12 organic corn tortillas
Lime wedges for serving
New PAM Canola Oil Spray Pump
Apply spice seasoning as a dry rub on catfish fillets; let sit uncovered in the fridge for one hour.
In a small mixing bowl, toss shredded Napa cabbage, thinly-sliced cucumbers, chopped cilantro, and thinly sliced Fresno peppers together. Squeeze juice from 1 orange and 1 lime into the mixture, then add agave. Set aside.
Evenly coat the surface of a sauté pan with two pumps PAM Canola Oil Spray, then bring to medium-high heat. Once hot, place the fish on the pan and sear one minute on each side until the rub caramelizes. Turn off heat. Remove fish from pan and set aside.
Wipe the sauté pan with a paper towel and return it to high heat. Spray each corn tortilla on both sides with the PAM Canola Oil Spray Pump and place it in the pan. Cook each side of the tortillas for 30 seconds over high heat.
Set 2 tortillas on a plate and top with grilled catfish, followed by a dollop of Sriracha lime mayo*, Napa cabbage mix, and a sprinkle of feta cheese. Garnish with cilantro.