Chef’s Tip: A lot of fish tacos have a mayo-based sauce; this is more like a vinaigrette, which has a cleaner taste and is much healthier.


  • For Salsa:
  • 2 tsp finely diced red onion
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • Salt and Pepper to taste
  • For Salsa:
  • For Slaw:
  • 2 tbsp red-wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp chopped fresh cilantro
  • 4 tbsp olive oil
  • 1 tsp agave nectar
  • 2 cups shredded cabbage or prepackaged coleslaw mix
  • For Fish:
  • Drizzle of olive oil
  • 1 Ib wild catfish fillets
  • Cajun rub of your choice
  • 8 corn tortillas
  • 1 avocado, diced


  1. Make the salsa: In a bowl, combine all the salsa ingredients. Set aside.
  2. Make the slaw: In a bowl, whisk together vinegar mustard, cilantro, olive oil, and agave. Add the cabbage, toss, and refrigerate until needed.
  3. Prepare fish: Preheat a grill over high heat. Drizzle with olive oil. Season fish with Cajun rub on both sides. Cook fish for about 4 minutes on each side, or until firm to the touch.
  4. Warm the tortillas in a pan.
  5. To assemble tacos, add slaw to tortillas, then layer with fish and salsa. Top with avocado.
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