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Catfish Tacos with Malted Kale Slaw

Chef and owner of Fatbird Southern Kitchen Bar, Cat Cora, is in the kitchen preparing a mouth-watering dish with homemade slaw.
Catfish Tacos with Malted Kale Slaw
Ingredients for Tacos
  • ½ medium white onion
  • 3 garlic cloves, peeled and roughly chopped
  • 3 TBS fresh lime juice
  • ¼ teaspoon cumin, preferably freshly ground
  • Salt
  • 4 catfish fillets, total about 1 ½ pounds
  • Vegetable or olive oil for brushing or spritzing
  • 2 or 3 tablespoons chopped fresh cilantro for garnish
  • A small bowlful of lime wedges for serving
  • Fresh avocados, for serving
  • 12 fresh, warm corn tortillas
Ingredients for Kale-Cilantro Slaw/Toasted Pumpkin Seeds
  • 1 TBS olive oil
  • 1 TBS Dijon mustard
  • 1 tsp apple-cider vinegar
  • Kosher salt and freshly ground pepper
  • 3 cups mixed shredded kale and red cabbage
  • 1 carrot, peeled and julienned
  • 1/4 cup fresh cilantro
  • 2 TBS diced red onion
  • 2 TBS sunflower seeds
  • 2 TBS toasted pumpkin seeds
  • 1 TBS hemp seeds
Ingredients for Pico de Gallo
  • 1 tomato, diced
  • 1 onion, finely chopped
  • 1/2 jalapeno pepper, seeded & chopped
  • 3 sprigs fresh cilantro, finely chopped
  • 1 green onion, finely chopped
  • 3/4 tsp garlic powder
  • Kosher salt and freshly ground black pepper to taste
Ingredients for Salsa Verde
  • 1 lb tomatillos, husked, rinsed, quartered
  • ½ medium onion, coarsely chopped
  • 1 garlic clove, crushed
  • 1 serrano chile, seeds removed if desired, coarsely chopped
  • ¼ cup fresh cilantro leaves with tender stems
  • Kosher salt


Catfish Tacos - Home & Family

Chef Cat Cora is grilling up some delicious tacos and pairing it with a homemade malted kale slaw.

Directions for Tacos

In a food processor or blender, combine ¼ of the onion, the garlic, lime juice, cumin and ½ teaspoon salt. Process to a smooth puree. Place the fish fillets in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the fish. Cover and refrigerate 1 hour or up to 8 hours.

Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash.

Remove the fish from the marinade and gently shake off the excess. Oil the fish well on both sides, and lay it on the grill. Grill, turning once, until lightly browned and almost flaking, about 1 ½ to 2 minutes per side.

Break the fish into large pieces and sprinkle with cilantro and lime juice.

Directions for Slaw

1) In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.

2) In another bowl, combine kale, cabbage, carrot, cilantro, and red onion with sunflower, pumpkin, and hemp seeds.

3) Season with salt and pepper, drizzle with dressing, and toss to coat.

Directions for Pico de Gallo

In a medium bowl, combine tomato, onion, jalapeno, cilantro and green onion. Season with garlic powder, salt and pepper. Stir to combine and refrigerate until ready to use.

Directions for Salsa

Purée all ingredients in a blender, adding water as needed, until smooth. Season with salt to taste.

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