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Thai Style Fish Tacos
makes 3-5 tacos
2 large catfish filets, rinsed
1/4 cup unsweetened, dried flaked coconut
1/4 cup panko breadcrumbs
1 T cornstarch
1 tsp salt
2 T coconut oil
4 large flour tortillas, warmed
Thai coleslaw (recipe below)
Peach salsa (recipe below)
Mix coconut, cornstarch, panko, and salt. Dredge catfish filets in coconut mixture. Set aside.
Heat coconut oil in large cast iron skillet. When oil is hot, add fish filets. Cook for 4-6 minutes per side, or until golden brown and cooked through (time will depend on the thickness of the filets).
Cut filets into manageable pieces. Place one piece of fish in each warmed tortilla. Top with coleslaw and salsa, to taste. Serve with chips and additional salsa on the side.
Thai Coleslaw3 T full-fat plain yogurt (or sour cream)
1 T mayonnaise
1 tsp lime juice
1 tsp fish sauce
1 heaping tsp red curry paste
1 tsp brown sugar
pinch of salt
1 small head of cabbage, shredded (I used red cabbage)
handful of cilantro, chopped
Mix yogurt, mayonnaise, lime juice, fish sauce, curry paste, brown sugar, and salt (to taste). Toss dressing with cabbage. Add cilantro to taste.
Serve alone as a side dish, or with fish tacos.
Peach Salsa1 large peach, diced
2 small tomatoes, diced
2 T chopped cilantro
1 Thai bird chile, minced
1 green jalapeno, minced
2 medium shallots, minced
pinch of salt
Combine all ingredients, except salt, in a bowl. Toss to combine. Taste for seasonings. Add salt to taste.
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