Sometimes it’s harder to come up with a name for a dish, than it is to come up with recipe. When you combine a few traditions, add a little fusion and come up with magic, what’s a girl to do?
That may be a bit of hyperbole, but you should know I am not one to pass up an opportunity to wax poetic. Especially when it comes to food. No other subject, with the exception of love makes a human emit utterances of lush prose and lust. Yes, lust. I know when I see a beautiful food photograph I am attracted to it, I want to touch it, to savor it. If that’s not lust, what is? Well, maybe its just hunger. . .
Now, back to the recipe. I love a good fish taco. I love a good catfish or shrimp po-boy sandwich. I love just about anything wrapped in a flour tortilla. What if I combined them all together? Hence the name Catfish Po-Boy Taco Wrap!
Fish tacos have become very popular in the last few years, with the taste bud pleasing combination of a fried or grilled fillet of fish, topped with shredded cabbage tossed in a tangy dressing, all in a corn tortilla. And always a wedge of lime to squirt on right before you eat them.
A Po-Boy is a New Orlean’s creation, and come in a variety of styles, from hot sausage to fried seafood. They’re served on French bread and dressed with lettuce, tomato and pickles. My favorite is the catfish po-boy, followed closely by shrimp.
Why didn’t I just make a taco or a po-boy? Because I want it all! Now.
A made a fantastic coleslaw using Cajun seasoning, combining the New Orleans flavor and the Mexican fish taco tradition. I fried the catfish, using a store bought seasoned coating. And I had some tasty Super Soft Mission Flour Tortillas, which make a perfect wrap!
And I threw some bacon in there too, just because I love bacon.
Recipe: Catfish Po-Boy Taco Wrap
- 2 pounds catfish filets, cut into strips
- 1 package seasoned coating mix, such as Dixie Fry
- 2 cups shredded carrots
- 1/2 head green cabbage, cored, thinly sliced (about 6 cps)
- 1 cup mayonnaise
- 3 teaspoons white balsamic vinegar
- 2 teaspoons Cajun seasoning
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon whole celery seed
- 6 burrito size flour tortillas
- 6 slices bacon, cooked and crumbled
- Fry the catfish according to the package directions.
- In a large bowl combine the carrots and cabbage.
- In a medium bowl, mix together the mayonnaise, vinegar, Cajun seasoning, mustard, sugar smoked paprika and celery seed until blended.
- Pour the dressing over the vegetables, stirring to coat completely. (coleslaw can be made the day ahead)
- Place the tortillas on a clean, flat surface.
- Depending on the size, place 2-3 pieces of catfish on each tortilla.
- Spoon your desired amount of coleslaw next to the catfish, then sprinkle with some of the bacon pieces.
- Carefully roll the tortilla up, securing with a toothpick.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6