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Catfish Tacos with Cucumber Salsa

Scott Duncan, ©2010
South of the border catfish
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Entree
Cuisine Mexican
Servings 4


  • ½ of a hothouse or European cucumber seeded and diced, but not peeled (about 1 C)
  • 3 scallions chopped
  • 1 garlic clove minced
  • 1 small jalapeño minced (about 2T)
  • Juice of ½ a lime about 1T
  • Pinch of salt
  • 1 lb. catfish fillets patted dry
  • 2 T vegetable oil
  • 1 T TexMex Seasoning Blend or your favorite southwest grill seasoning
  • 8 6 ” corn tortillas
  • 1 C sour cream
  • 2 C shredded purple cabbage


To prepare salsa

  • Combine cucumber, scallions, garlic, jalapeño, salt, and lime juice in a small mixing bowl.
  • Place in refrigerator until ready to assemble tacos.

To prepare catfish

  • Preheat a large skillet over medium high heat.
  • Brush catfish fillets with vegetable oil and sprinkle with TexMex Seasoning Blend, coating both sides of the fillet.
  • Place fillets in preheated skillet and sauté for 4-5 minutes per side, cooking catfish through thoroughly.
  • Remove catfish to a plate and break into large pieces (small enough to fill tortillas).

To assemble tacos

  • In batches, place tortillas in preheated skillet used to sauté catfish.
  • Cook for 10-15 seconds per side, until heated through.
  • Remove to a plate and cover with a tea towel until all tortillas are warmed.
  • Place 1/8 of catfish into tortilla. Add ¼ C shredded cabbage.
  • Top with 2T sour cream, and finish with 2T cucumber salsa.