The Black Girl’s Top 10 Recipes of 2013

Looking back at this tumultuous year I have had, I was not surprised that I honestly could not remember a lot of the recipes I developed and published. I have been living day to day, not looking back nor too far forward. Just making sure my child is taken care of, the pets are taken care of. And finally, after more years than I can count, making sure I am taken care of.

I am going to book a massage for myself soon. I re-committed to healthier eating by actually attending my Weight Watchers meetings. I’m moving my body more, and plan to up my activity even more. But these are not New Years resolutions, just things I will do. I don’t believe in resolutions, because once someone breaks it they tend to abandon it. If you do it day by day, tomorrow is just another day if you mess up. You fall, you get up and keep going.

I went through my archive of recipes to revisit and remember this past year.  These 10 recipes were ones I really enjoyed making or eating. Ones I shared with friends and neighbors. Sometimes they were recipes of remembrance and loss.  But they are all delicious recipes.


Lemon Glazed Pound Cake | Black Girl Chef's Whites



Lemon Glazed Pound Cake


Strawberry Nachos


Strawberry Nachos


Catfish Po'BoyTaco Wrap | Black Girl Chef's Whites


Catfish Po-Boy Taco Wrap


Breakfast Potato Skins



Breakfast Potato Skins



Chorizo Stuffed Shrimp | Black Girl Chef's Whites



Chorizo Stuffed Shrimp


Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing | Black Girl Chef's Whites


Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing


Blue Spice Basil and Key Lime Mojito | Black Girl Chef's Whites



Blue Spice Basil and Key Lime Mojito


Roasted Mushroom-Pepper Tacos | Black Girl Chef's Whites



Roasted Mushroom-Pepper Tacos


Sweet Chile Sauce | Black Girl Chef's Whites



Homemade Thai Sweet Chile Sauce


Meyer Lemon Rosemary Bars | Black Girl Chef's Whites



Meyer Lemon-Rosemary Bars



Catfish Po-Boy Taco Wrap

Catfish Po'BoyTaco Wrap | Black Girl Chef's Whites


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.

Cajun coleslaw, bacon and tortillas

Catfish and Tortillas

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


  1. Fry the catfish according to the package directions.
  2. In a large bowl combine the carrots and cabbage.
  3. In a medium bowl, mix together the mayonnaise, vinegar, Cajun seasoning, mustard, sugar smoked paprika and celery seed until blended.
  4. Pour the dressing over the vegetables, stirring to coat completely. (coleslaw can be made the day ahead)
  5. Place the tortillas on a clean, flat surface.
  6. Depending on the size, place 2-3 pieces of catfish on each tortilla.
  7. Spoon your desired amount of coleslaw next to the catfish, then sprinkle with some of the bacon pieces.
  8. Carefully roll the tortilla up, securing with a toothpick.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

catfish po'boy