Cajun Fish Soft Tacos

25 Jul

Cajun Fish Soft Tacos with Chipotle Ranch Dressing

Serves 4-6

2- 8 oz. catfish fillets
2- Tbl. cajun spice
2- Tbl chipotle hot sauce
1/4 c. ranch dressing
2/3 c. shredded monterey jack cheese
1/4 head lettuce, shredded ( any kind is fine)
1 large tomato, diced
1- small sweet onion, ( red, maui, or vidalia)
6 inch flour tortillas (room tempurature)
vegetable oil

Paper towels
5 ea. containers or small bowls
measuring spoons
measuring cup
kitchen knife
clean curring board ( or surface)
heavy bottomed skillet ( cast iron or aluminum)
soap and water for cleaning

1. Prep garnish:
Wash lettuce and peel off six or seven leaves. Roll leaves in a cigar shape, and with a knife, cut into thin slices. Put cut lettuce into a bowl and cover with damp (not wet) paper towel. Wash and pat dry tomato. Dice tomato, and put into container. Slice onion thinly and put in container. Measure out 2/3 cup of shredded Monterey jack cheese and put into container. Set all aside and refrigerate.

2. Make sauce:
Combine chipotle sauce and ranch dressing in small bowl until mixed; cover and refrigerate.

3. Clean cutting surfaces and knife with warm soap and water

4. Prepare fish
On clean cutting surface, slice catfish crosswise into inch thick, finger long slices. Season the fish slices lightly until evenly coated ( the more seasoning, the hotter it will be). Set aside.

5. Cook fish
In skillet, measure 3 Tbl. vegetable oil. Heat over medium heat until oil is shimmery, then carefully add fish to skillet in an even layer. cook on one side until golden brown (about 3 minutes), and turn. Cook on the other side for two minutes until done, and drain on paper towels. Cover with foil and hold for assembly.

6. Assemble
Assemble in order=

7: Enjoy!

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