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

Ingredients

  • 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

Instructions

  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



Comments

  1. says

    My heart is aflutter on this one – no, wait! that’s my stomach doing flip flops. Catfish, peppy slaw, pimento AND bacon all in one bite sounds delicious.

  2. says

    This looks like a delicious way to do catfish. I would probably wrap in lettuce to cut down on the carbs right now but your way looks lush, and the name works great!

  3. says

    This looks so incredibly delicious. I wouldn’t care what you called — I’d eat it no matter what. (But I love how you named it, too.)

Leave a Reply

Your email address will not be published. Required fields are marked *