Baja-style Catfish & Cabbage Tacos

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Baja-style Catfish & Cabbage Tacos
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
For Braised Purple Cabbage
1 tablespoon
½ head
purple Cabbage (shredded)
salt (to taste)
freshly ground Black pepper (to taste)
1
small Red onion (peeled and thinly sliced)
0.333 cup
0.333 cup
2 tablespoons
For Corn and Chili Salsa
2 ears
fresh Corn (husk and silk removed)
½ cup
canned poblano chili (chopped)
3 tablespoons
thinly sliced scallions
1 clove
garlic (peeled and minced)
¼ cup
fresh Cilantro (finely chopped; plus extra sprigs for garnish)
1 tablespoon
1 tablespoon
salt (to taste)
freshly ground Black pepper (to taste)
¼ cup
cotija cheese (crumbled)
For Fish Tacos
4
salt (to taste)
freshly ground Black pepper (to taste)
1 teaspoon
2 tablespoons
1 tablespoon
good-quality olive oil
1
small onion (peeled and finely chopped)
8
Flour tortillas (6 to 8-inches)
2
fresh Limes (sliced into wedges)

Preparation steps

1.
For Braised Purple Cabbage:
2.
Melt butter a deep skillet with a cover. Add the shredded cabbage and toss to coat with butter. Season to taste with salt and pepper and add chopped onion; stir to incorporate. Cover the pan, reduce the heat to medium-low and simmer for about 15 minutes, stirring several times, until cabbage is soft, but still firm.
3.
Remove cover and deglaze the skillet with red wine, increase heat to medium-high and cook, uncovered, until the wine is reduced by half. Add the vinegar and reduce by half again. Add the molasses and toss to coat, cook for an additional 2 to 3 minutes.
4.
For Corn and Chili Salsa:
5.
Blanch the corn in a pot of boiling water for 2 to 3 minutes. Plunge the corn into cold water and drain well. Once the corn is cool enough to handle, cut the kernels from each corn cob, and transfer to a medium bowl.
6.
Add the chopped chiles, green onion, garlic, chopped cilantro, lime juice, olive oil, salt, peppers and crumbled cheese. Toss gently to incorporate.
7.
For Fish Tacos:
8.
Rinse the fish under cold running water and pat dry with paper towels. Season to taste with salt and pepper. Cut the fish into large chunks and place in a shallow dish. Combine cumin and Cajun seasoning and dust the fish on both sides. Let sit for 10 minutes to infuse the flavors.
9.
Heat the olive oil in a skillet over medium-high heat. Add the onions and saute for 4 to 6 minutes until onions are soft. Add the fish and cook for about 4 minutes on each side, or until the fish is firm and cooked through.
10.
Meanwhile, warm the tortillas according to the package instructions.
11.
Divide the fish, cabbage and corn salsa evenly between tortillas. Garnish with cilantro and drizzle with fresh lime juice. Serve.