MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crazy-Good Catfish Tacos
Categories: Seafood, Herbs, Greens, Breads, Chilies
Yield: 4 servings

1/4 c A-P flour
2 ts Chilli spice mix
1 ts Ground cumin
1/8 ts Cayenne pepper
1/2 ts Salt
1 1/2 lb Catfish fillets
Cooking spray
8 (6") flour tortillas;
- warmed

MMMMM------------------------CRISPY SLAW-----------------------------
3 c Shredded coleslaw
2 tb Rice vinegar
2 tb Oil
1 tb Lime juice
1/2 ts Salt

Set air fryer @ 400ºF/205ºC.

In a shallow dish, mix flour, chilli spice, cumin,
cayenne pepper, and salt. Place catfish fillets one at
a time in the flour mixture, turning to coat on both
sides.

Coat the air fryer baskets with cooking spray. In
batches, place fillets in the air fryer basket and also
lightly spray each fillet with cooking spray. Cook 8 to
10 minutes or until fish flakes easily with a fork.
Remove from air fryer and set aside.

Meanwhile, in a large bowl, combine all ingredients for
slaw; toss until evenly coated. Place the slaw evenly
down the center of tortillas.

Cut catfish into 1" chunks and arrange on top of the
slaw. Serve immediately.

RECIPE FROM: https://www.mrfood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fort Worth Fish Tacos
Categories: Seafood, Breads, Dairy, Herbs, Cheese
Yield: 8 Servings

8 (3 oz ea) fish filets
2 ts Salt
2 ts Louisiana hot sauce
4 oz Cream cheese; softened
1 bn Fresh cilantro; chopped
1/2 c Mayonnaise
5 oz Plain Greek yogurt
4 sm Limes; in wedges
1 c Flour
1 ts Salt
1 ts Garlic powder
Cayenne pepper
1/4 ts Black pepper
1 c Dark beer
2 qt Oil for frying
8 sm (6") flour tortillas
1/4 Head green cabbage; shredded
14 oz Jar ready made salsa

Place fish on plate and sprinkle with salt and hot sauce;
cover and refrigerate a few minutes while making cilantro
cream sauce. In a small bowl or large measuring cup,
combine cream cheese, 2 T. cilantro, mayonnaise, yogurt
and 1 T. of fresh lime juice; mix well, cover and
refrigerate while making beer batter for fish.

In a large bowl combine flour, salt, garlic powder,
cayenne, pepper and beer; mix well with a whisk.

In a large frying pan heat oil on medium high heat just
until hot but not smoking. Remove fish from refrigerator;
dip in beer batter and fry 3 at a time, turning when
golden (approximately 2 minutes on each side, depending
on the thickness); drain and keep warm. Repeat until all
fish is cooked; cover and keep warm.

Heat flour tortillas and cover to keep warm. Remove
cilantro cream sauce from refrigerator to serve. Assemble
tacos by placing a fish fillet on a warm tortilla, top
with cabbage, then cream sauce, salsa, the remaining
cilantro and a squeeze of the remaining lime wedges.

NOTE: You can also make a great relish to top these off
with using chopped jicama, avocado, red onion and
whatever else you'd like-pickle in equal amounts of water
and vinegar and a little sugar. Drain and put on
top-wonderful!

Posted by Paula Todora

RECIPE FROM: https://www.justapinch.com

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