Cajun Catfish Tacos With Chipotle Mayonnaise

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 12 large catfish fillets (or other fish fillets)
• 1/4 cup cajun seasoning (such as paul prudhomme's seafood magic)
• 2 (7 ounce) cans chipotle chiles in adobo (reserve 2 whole chiles for the mayo recipe)
• 1/4 cup fresh lemon juice
• 1 cup olive oil
• 24 medium corn tortillas (or small flour tortillas)
• 1 head cabbage, thinly sliced (red or green)
• 2 large limes, cut into wedges
• 2 cups mayonnaise
• 2 chipotle chiles
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon creole mustard
• 1 1/2 teaspoons kosher salt

Recipe

• 1 marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping).
• 2 liberally sprinkle cajun seasoning on both sides of the fillets.
• 3 puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade.
• 4 add the lemon juice and olive oil and pulse a few times until the mixture is combined.
• 5 pour the mixture over the seasoned catfish.
• 6 cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
• 7 preheat the oven to 350°.
• 8 bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
• 9 make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
• 10 scrape into a small bowl and refrigerate until ready to serve.
• 11 to serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
• 12 set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.