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Southern Catfish Tacos and Ruby Princess Cruise- Ensenada Mexico Excursion

These Southern Catfish Tacos are a southern twist on fish tacos and they're covered with a Jalapeno-Peach Slaw that is both spicy and sweet as well as crunchy. 
Course Main Course
Cuisine Southern
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 513kcal
Author Christin Mahrlig


Jalapeno Peach Coleslaw

  • 2 cups thinly sliced red cabbage
  • 2 cups thinly sliced green cabbage
  • 1/2 a red onion, thinly sliced
  • 2 tablespoons chopped pickled jalapenos
  • 1/2 cup diced peaches (fresh or frozen thawed)
  • 1/3 cup mayonnaise
  • 1 teaspoon sugar
  • 1 tablespoon liquid from pickled jalapenos


  • 1 (16-ounce) catfish filet
  • salt and pepper
  • 3/4 cup flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 teaspoons garlic salt
  • 3/4 teaspoon cayenne pepper
  • 1/2 cup buttermilk
  • 1 egg, lightly beaten
  • Vegetable oil
  • 4 small flour or corn tortillas
  • fresh cilantro, optional


  • To make coleslaw, combine both cabbages, red onion, pickled jalapenos , and peaches in a medium bowl.
  • In a small bowl, whisk together mayonnaise, sugar and pickled jalapeno liquid. Add to cabbage mixture and stir to combine. Season to taste with salt and pepper and refrigerate until needed.
  • In a pie pan or a shallow dish, combine flour, cornmeal, garlic salt, and cayenne pepper.
  • In a medium bowl, whisk together buttermilk and egg.
  • Cut catfish into 1-inch strips and season with salt and pepper.
  • Dip in buttermilk mixture and then coat in cornmeal mixture.
  • Heat 1 inch of oil over medium heat in a cast iron pan.
  • Cook catfish until golden brown, about 2-3 minutes, Drain on paper towel-lined plate.
  • Warm the tortillas either in the microwave or in a pan over low heat.
  • Place a couple of catfish strips on each tortilla and top with slaw and cilantro.


Calories: 513kcal