Catfish Tacos With Cilantro Lime Slaw And Chipotle Cream Sauce Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Kosher salt and freshly ground black pepper

1/2 pound Monterey Jack cheese, grated

1 tablespoon adobo sauce from the canned chipotles

3/4 cup Creole mustard (recommended: Zatarains)

2 tablespoons coarsely chopped cilantro leaves

Salt and freshly ground black pepper

Cook's Note: Make the chipotle cream sauce and the slaw first and refrigerate.

2 tablespoons chopped cilantro leaves

1/2 head purple cabbage, sliced

Peanut oil, for frying

1 cup mayonnaise (recommended: Miracle Whip)

15 fresh flour tortillas

2 jalapeno peppers, seeded and chopped

2 cups heavy cream

1 tablespoon chopped garlic

1 purple onion, coarsely chopped

1 1/2 tablespoons smoked paprika

1/2 head white cabbage, sliced

1/2 purple onion, finely chopped

2 pounds catfish fillets

1/2 cup grated Monterey Jack

1 to 2 limes, juiced

2 cups panko bread crumbs, divided

1 carrot, julienne

3 tablespoons Worcestershire sauce

2 large chipotle peppers in adobo, seeded

1/2 tablespoon ground cumin

1/2 cup mayonnaise

1/4 cup Creole mustard (recommended: Zatarains)

3 scallions, greens only, coarsely chopped

2 eggs, beaten

2 tablespoons butter

1/4 cup extra-virgin olive oil

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