Jul 22, 2013

#MIMM: Blackened Cajun Catfish Tacos with Homemade Pico de Gallo

Hi darlins', it's great to see ya here!

I'll first note that I'm feeling extra marvelous today because this week is not only our 4-year anniversary, it's also my Golden birthday! So excited for some fun milestones!

Yesterday was taco night at our house, and the consensus decision was that it was the best meal Matt & I have ever cooked together. What I loved about this recipe is that is was really simple & incredibly fresh!

I give you -- Blackened Cajun Catfish Tacos & Homemade Pico de Gallo

(made ~6 small tacos)

For the Pico
1 medium tomato
1/2 of a white/yellow onion
1/2 a seeded jalapeno
a few sprigs of cilantro
1/4 tsp of garlic powder
1/8 tsp pepper
1/8 tsp salt

For the rest of the taco fixings
2 catfish fillets
Cajun seasoning (we used Tony Chachere's Original Creole Seasoning)
1/4 c. of butter
Corn tortillas
1 avocado
Shredded sharp cheddar cheese

Make the Pico de Gallo first. Dice up the tomato, onion, jalapeno and cilantro then mix in the seasoning thoroughly and refrigerate for ~30 minutes.

Once the Pico is ready, heat up your skillet to Med-High heat. Then dip the catfish in butter and rub all over with your Cajun seasoning. Cook the fillets for 2-3 minutes per side until they're blackened. Shred up the blackened catfish in a bowl, and then you're ready to create your tacos!

I sprinkled a bit of shredded cheddar cheese on each of my corn tortillas before adding the catfish, pico de gallo and a bit of avocado. We topped it off with our favorite hot sauce (Cholula) and they were way scrumptious.

I hope you enjoy the recipe & have a marvelous week!

110 days until the Nashville Marathon presented by Hard Rock Cafe!

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