Shanna's
Cabo Catfish Tacos
1 1/2 pounds catfish fillets
8 flour or corn tortillas
2 cups finely shredded red cabbage
6 large tomatillos, cut into thin wedges
1 large white onion, cut into thin strips
1 poblano pepper, cut into thin strips
1 tablespoon vegetable oil
2 tablespoons seeded and chopped canned chipotle peppers in adobo sauce
1/4 cup honey
1/4 cup lime juice
1 1/2 teaspoons spicy brown mustard
1/2 teaspoon salt
Heat oven to 250 degrees. Wrap tortillas in 2 layers of foil and heat in the
oven up to 30 minutes while preparing taco filling.
2. Blend sauce ingredients in a bowl (chipotle peppers through salt). Measure
1/4 cup sauce and toss with shredded red cabbage. Reserve remaining sauce to
serve with tacos.
3. Chop onion, poblano pepper and tomatillos. Slice catfish lengthwise into
1/2-inch wide strips. Cut strips into 3-inch long pieces.
4. Heat oil in a 12-inch skillet. Sauté poblano pepper over medium-high heat 2
minutes. Add onion and cook 1 minute. Add the tomatillos and cook 2 minutes.
Remove to a serving bowl.
5. Spread catfish strips in an even layer in same skillet. Sauté over
medium-high heat 2 minutes. Turn fish and cook 2 minutes longer or until white.
6. Fill warm tortillas with catfish, onion mixture, and cabbage to make tacos.
Serve with extra sauce as desired.
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Life is really about a spiritual unfolding that is personal and
enchanting -- an unfolding that no science or philosophy or religion has yet
fully clarified.
- James Redfield