Blue Catfish Tacos

Blue Catfish Tacos

Author: Chef Kevin Cauthorne


  • 1/2 Tbsp fresh diced garlic
  • 1 Tbsp white vinegar
  • 8 oz. fillet of blue catfish
  • 1 Tbsp vegetable oil
  • 1 large Beefsteak tomato diced
  • 1 Tbsp cumin
  • 1/2 Tbsp salt
  • 1/2 Tbsp soy sauce
  • 6 corn tortilla shells


  • Mix fresh garlic with vinegar and let sit for 15 minutes.
  • Mix diced tomato, cumin, soy sauce, and the garlic/vinegar mixture together and refrigerate.
  • Pre-heat oven to 500 degrees.
  • Season the best looking side of you fillet with salt and cracked pepper.
  • Heat an oven-safe saute pan on high.
  • Pat fish dry with a paper towel.
  • Heat oil until it is shimmering and moving around the pan quickly.
  • Fire fish by dropping away from you, seasoned side down.
  • Lightly season other side of fillet while in pan.
  • After 1-2 min gently shake pan to see if fish has released. If fish remains stuck wait longer.
  • Flip fish with a metal spatula and sear the other side for 15 seconds.
  • Remove pan from heat and place in preheated oven until fish flakes with a fork, about 2-3 more minutes.
  • Warm your taco shells in the microwave.
  • Double up your taco shells and fill with lettuce, tomato salsa, and 1/3 of your fish.
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