Blackened Catfish Tacos


Are you ready for Cinco de Mayo? You know, that Mexican holiday that we all haphazardly celebrate with margaritas and pseudo Mexican food?

Well I have a recipe that will freshen up your Cinco de Mayo that is wheat free, gluten free and dairy free. 

We’re going to use a fish that you may not expect – catfish.

But don’t catfish eat garbage? 

This is farm raised catfish. No, it’s not organic. But, if you are on a budget and need a lean, clean source of protein – this may be it. The farm raised fish has a clean, mild flavor and takes on the flavors of the taco. If you’re curious about catfish, read more here.

Ok, let’s proceed: 

Blackened Catfish: 

Season the catfish filets with salt, pepper and paprika.


Fry in a hot cast iron skillet with melted coconut oil or butter, about 3-4 minutes on each side until done.


Fish Taco Toppings: 

You can make these tacos your own with whatever toppings you desire. I really enjoy fresh, crunchy flavors on my tacos. That’s why I chose these ingredients:

  • sweet red bell pepper
  • radish
  • grated carrot
  • cilantro
  • squeeze of lime


I served these fish tacos with my Sweet Corn, Black Bean and Tomato Salsa (sans beans)

You can serve these on a corn tortilla. These are an organic variety from my local co-op.

Wondering what to do with all of that left over cilantro? 

Check out my Cilantro Pesto.

  • Eat well, live well




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