Blackened Catfish Tacos
This recipe won’t leave you fishing for compliments. Pitmaster Shane Draper shows us how to smoke catfish fillets to moist, delicious, blackened perfection.
- Grilla Grills All Purpose Rub
- Shredded Cheese
- 1 white onion diced
- 1 cucumber diced
- 2 lemons juiced
- 1 brick cream cheese
- 1 cup mayo
- 1/4 cup dill pickle relish
- 3 tbsp. wasabi paste
You’ll start by coating both sides of the catfish fillet with Grilla Grills All Purpose Rub. Place the seasoned fillets back in your refrigerator while you prepare the sauce.
Start by chopping up one white onion and toss into a mixing bowl. Next, combine one brick of cream cheese and one cup of mayo and mix until well combined. Now, pour in a quarter cup of dill pickle relish and add three tablespoons or wasabi paste or sauce.
Gently roll two lemons on your cutting board and squeeze the juice into the bowl, making sure to avoid adding seeds. Last, add your chopped cucumber into the mix and finish with a touch of AP Rub or salt and pepper to taste. Once your mixture is mixed, set aside in your refrigerator until you’re ready to serve.
Set your Grilla to 350 degrees and be sure to prep your grates with cooking oil to prevent your fish from sticking. Once your fish is on the grill, there’s no need to flip them. Simply let them sit until they’re charred on one side and come back to check on them after about 10 minutes.
Remove your fish from the smoker and you’re ready to build your tacos! Cut a strip of fish and place it in your tortilla, top with purple cabbage for crunch, sprinkle your favorite shredded cheese, and finish with a dollop of tartar sauce. Enjoy!