In case you missed it, I love fish tacos.
This was not always the case and in fact it took me quite a while to warm up to
the idea of even trying a fish taco. For some reason fish tacos has been a
major craving of mine throughout this pregnancy and I cannot get enough of
them.
I had a mom’s night out with a friend of
mine at Rock Bottom and had a chance to try their Cajun Fish Tacos… They were
really good. They were spicy, but not too spicy. They had a crisp clean flavor
that I knew if I put my mind to I could recreate at home. Needless to say that
I got busy in my kitchen trying out some different spices and rubs trying to
get the perfect copycat Rock Bottom recipe for Cajun fish tacos.
After much ado, I think that I have hit the
jackpot! I could not get enough of these tacos and will be making them again
very soon! – This just might be my Cinco de Mayo dinner plan. I made a black
bean and avocado salsa to accompany these tacos, but did not eat much – as this
taco is VERY filling. I could barely eat two of them! The salsa was also
amazing, and I will share that recipe soon. But first thing is first - you will need to know how to cook the cajun catfish that is the KEY to making this delicious taco. So here you go!
What you need for the
Cajun Catfish Rub:
2 boneless catfish fillets
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon black ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 teaspoon oregano
1 teaspoon thyme
1/2 stick of butter or ½ cup vegetable oil
{for cooking}
How to make it the Cajun
Catfish:
Mix all dry ingredients together.
Coat the boneless catfish fillets with the
rub {I like to gently rub it in}
Set aside and let rest for a couple minutes
while you heat the butter or oil in a nonstick skillet over medium/high heat.
Place fillets in the skillet and cook for
3-5 minutes on each side.
This recipe can produce a bit of smoke {nothing
crazy, but there will be some smoke} – so make sure that you are working near a
good vent. The Cajun Catfish is delicious enough to eat all by itself without
turning it into a taco. If I were to prepare the Cajun Catfish as a main course
by itself I would serve it with a side of wild rice, some broccoli slaw, and a
dollop of ramoulade sauce. But since this post is all about the Rock Bottom
Cajun Fish Tacos I will continue with the recipe and share with you how I made
my tacos.
What you need for the
Rock Bottom Inspired
Cajun Fish Tacos:
2 cooked Cajun catfish fillets
Shredded pepper jack cheese
Shredded lettuce
Crispy corn tortillas
Soft flour tortillas
Ramoulade Sauce
Pico de Gallo
How to make it the
Rock Bottom Inspired
Cajun Fish Tacos:
Take the soft flour tortilla and place the
crispy corn tortilla inside of it.
Layer the shredded lettuce, pepper jack
cheese, and Cajun catfish fillets {I broke up the catfish fillets into bite
size pieces for easy layering/eating}.
Spoon a little Pico de Gallo and Ramoulade
over the top of the lettuce, cheese, and fish.
Eat!
The soft flour tortilla acts as a means of
catching all the juicy deliciousness that falls through the crispy corn
tortilla shell once it cracks. It keeps this dish from being a hot mess and is probably
a big reason as to why this is such a filling taco. It has a spicy kick to it,
but it’s not overpowering. It is a clean flavor that completely hits the spot.
I thought this was a pretty easy dinner to
prepare and it did not make too much of a mess in my kitchen. I love these
tacos and my hubby was a big fan too. I hope you enjoy them as much as we do.
Have
you ever tried to mimic a recipe from a restaurant at home?
This recipe is linked up at Delicious Dish Tuesday and Friday Food Frenzy:
