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Admiral of The Fleet - Catfish Taco Recipe

Culinary Resource Team member Chef Patrick Mitchell shares his recipe for Catfish Tacos using our Admiral of the Fleet Catfish.



1 ea       Admiral of the Fleet Catfish Fillet (5-7oz)

1 Tbsp   Clarified Butter

1 Tbsp   McCormick’s Bayou Cajun Seasoning

3 ea       4” Flour Tortillas

¼ C         Pico de Gallo

1 C          Shredded Cabbage

3 ea       Lime wedges

¼ C         Cilantro lime Aioli

12 ea     Cilantro leaves



Place catfish fillet on a buttered pan and season with the Bayou Cajun seasoning. Place in a 350°F oven and bake for about 3 to 5 minutes, depending on thickness, until cooked through. (the fish can also be cooked on the flat top or in a sauté pan).

When the fish is cooked, cut into strips and begin to build the tacos.

Place 2 – 3 strips of fish in a flour tortilla then top with some Pico de Gallo then top with some of the shredded cabbage. Finish with a drizzle of cilantro aioli and top with fresh cilantro leaves.

Serve on a plate with fresh lime wedges.

Categories: Products, Culinary Resource Team