Southwestern Fish Tacos
Fish tacos are one of Shannon’s favorite meals, and this recipe is exactly the way I fix these for her at home. I went out and caught some fresh catfish, but you can use any white, flaky fish you can rustle up from the pond or the market.
We appreciate you sharing our food with your friends and family!
Prepare and Cook the Fish
We’re going to start by mixing up a seasoning blend with items you probably already have on hand. Add the chili powder, cumin, smoked paprika, garlic powder, and some crushed red pepper in a bowl and mix well.
Fillet the fish if it’s not already in fillet form, and make sure you remove any small bones. Next, pat the fish dry with a towel. We’re removing the moisture from the fish because the seasoning won’t adhere to it well.
Rub oil into the fish – avocado, olive, or whatever you have on hand, and rub the seasoning blend we mixed up earlier all over the fish.
Melt butter and add some olive oil to a hot cast iron skillet. When everything is melted and coated all over the pan, add the fish and listen to that sizzle! That’s one of the best sounds in the world. Cook for a couple of minutes on both sides until it’s seared and still flaky. This does not take more than five minutes unless you’re cooking some giant fish fillets.
Tip: Don’t allow the fish to touch in the skillet. The butter and oil will crisp up the edges better.
When you have a good crust all around the fish, you’re ready to put these in a taco!
Fix Up Your Fish Taco
Grab corn tortillas and heat them in a skillet until they’re warm and pliable. Place the fish down the center and add your toppings. We’re using radishes, cilantro, and some of Fresh Chile’s Company’s Jenna’s Hatch Chili Jams. I used Mango Habanero, but there are several varieties available over at Fresh Chile that we think y’all are going to love.
Serve these tacos up hot to your family, your friends, and your neighbors. What makes a meal special isn’t just the food – it’s the people you’re eating it with.
As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! God bless you and we’ll see you down the Fish Taco trail!
Easy Southwestern Fish Tacos – Cowboy Kent Rollins
Ingredients
- 2 teaspoons ground cumin
- 1 teaspoon red pepper flakes
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 1 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 ½ lbs white fish bass, crappie, catfish, etc.
- Olive oil for coating
- 2 tablespoons butter
- 8 corn tortillas
- Fresh Chile Co. Jellies and Jams freshchileco.com
- Cilantro, radish and cotija cheese for topping
Instructions
- In a small bowl, combine the dry seasonings.
- Pat the fish fillets dry with a paper towel. Lightly coat both sides with the olive oil and season generously with the spice mixture.
- Melt the butter and 1 tablespoon of olive oil in a large cast iron skillet over medium heat. Add the fish and cook until the texture sets up and is slightly crispy. Flip over and repeat on the other side, about 2 to 3 minutes per side.
- Remove the fish from the skillet and keep warm. In a separate skillet, warm the tortillas over medium-low heat.
- Cut the fish into strips or pieces and evenly top on the tortillas. Top with desired toppings and the Fresh Chile Co. jam or other preserves. Serve warm.