What do you get when you stick a couple of Louisianians in Southern California: Catfish Tacos! For dinner we’re eating tacos made with baked catfish seasoned with cumin and chile powder, finely shredded cabbage, diced avocado, a tangy white sauce, monteray jack, and whole cilantro leaves on soft white corn tortillas. A fresh coleslaw dressed with some of the tangy and slightly spicy “white sauce” accompanied the meal to round things out.
T: These were some of the best damn fish tacos I’ve ever had. They were outrageously good. Damn, girl.
A: preach it brotha! i thought they were pretty rocking myself. i think the main key with fish tacos is to not over-cook the damn fish! and to season it properly, of course.
T: Cook it right and season it right. I’ll try to remember that.
A: simple enough, huh?
T: whatever you did to make that happen, it was a beautiful thing. I wonder if they would have been as good with some other kind of fish…
A: absolutely… as long as the fish is cooked well and seasoned well! we’re getting repetitive here, t-dog!
T: you’re getting repetitive, woman. Either way, the catfish was awesome. So was the cole slaw. I’m giving the tacos a rating of 4.78/5. The coleslaw wasn’t quite up to a 4.78, but it can coast by because of how amazing the tacos were.
A: coast by?!? i thought the coleslaw was great! it was zippy… it was tangy… it was way better than like… oh 99% of the coleslaws i’ve had in my day.
T: it was still just coleslaw, though.
A: who doesn’t love some good raw cabbage? you’re a freak if you say you don’t…. freak.
T: i didn’t say I don’t… you’re jumping to conclusions, missy. I do enjoy raw cabbage, but let’s get serious. It’s a lower level of food. If you would like I can lay out the hierarchy of foods, beginning with bacon…
A: please do.
T: Alright, it goes a little something like this:
Bacon Cheese Gumbo Duck Curry FISH TACOS Cheeseburgers Pickles Sausage other other other other COLESLAW other other
It’s ok if you disagree with that, but you’re wrong if you do.
A: ooookay! we’ve established that you’re a freak. moving on! Well, i don’t rank coleslaw and other veggie goodness at the bottom of my food-goodness pyramid, so the coleslaw in this meal didn’t detract from my score at all. I give the meal overall a rating of 4.68/5. It was freaking good….all of it. i am soooo on an at-home taco kick right now. they are just so easy! and so tasty! and so quick! and… and… and….
T: and located one level above raw cabbage on the food pyramid. I was just thinking… what do you think about making some homemade tortillas sometime?
A: heheheh remember the last time i tried to make tortillas?!? we ended up eating our carnitas on endive! but i think you’re right. i really should go after it again. i’ve learned some technique tips since then.
T: …. let’s make sure we have some endive.
1/2 cup sour cream
1/2 cup mayonaise
1 tbsp dill pickle juice
2 tbsp fresh lime juice
1/8 cup minced pickles
1/4 cup cilantro, finely chopped
1 clove garlic, minced
1/2 - 1 jalapeno, minced, (amount varies depending on how spicy you like it)
kosher salt and freshly cracked black pepper
To a medium-sized bowl, add first four ingredients. Whisk until smooth. Add the rest of the ingredients. Season to taste with kosher salt and freshly cracked black pepper. Allow sauce to sit for at least 20 minutes for the flavors to fully marry. Great on tons of stuff including fish tacos and as a dressing for coleslaw. Enjoy!