Yes, I missed “National Taco Day”, but it’s “Taco Tuesday” so I’m here with some special taco’s I made from all the catfish I picked-up in Caruthersville, MO at this little fish market called Mannns. They have some of the freshest fish I’ve ever tasted and for the price I will be back down there when catfish season comes around again.
I love fish tacos especially after working at this place in St. Louis back in the day that specialized in fish taco’s and fish burrito’s. There are millions, ok maybe not that many, but there are a lot of fish taco recipes out there. I looked over quite a few until I found one that really looked good that would use up the fresh corn I forgot I had in the freezer. This recipe came from “Spicy Southern Kitchen”,
I loved the vibrant color of the cream corn so that was the foundation of my own catfish tacos. I did do a couple of changes, I did use the complete recipe for the creamed corn but because I’m not a big panko fan I used the Louisiana classic fry breading mix I keep on hand. Diamond and I were supposed to pick up flour taco shells but somehow we wound up picking up white corn and yellow corn taco shells. Which was okay since she liked white corn and I of course liked yellow corn. One other change I did was instead of using lettuce or adding the cheese and sour cream I used a broccoli slaw mixture tossed in some lime juice to give it a little extra tang and that crunch I like in my tacos.
Go check out “Spicy Southern Kitchen” for her full recipe and other great taco recipes she’s got posted that yes I will be trying out.
Leave me a comment and let me know if you tried the recipe and don’t forget to tag me @baps64 as well as @spicysouthernkitchen.
Peace and joy everyone
Tequila Creamed Corn
Created from Spicy Southern Kitchen
- 1 tbsp butter
- 1/3 cup chopped sweet onion
- 1/3 cup chopped red bell pepper
- 2 cups fresh corn (about 4 medium ears of corn)
- 3 cloves garlic, minced (we love garlic)
- 3 tbsp tequila (use what you drink, added more for a bit more kick)
- 4 green onions, chopped
- 2 tbsp chopped fresh cilantro (we might have used a little more )
- 3 tbsp chopped pickled jalapenos
- salt and pepper
Melt butter in a large skillet. Add the onion, bell pepper and corn, cook for about 3 minutes.
Add the garlic and cook for a minute more. Add the tequila and heavy cream, cook until thickened slightly.
Stir in the green onion, cilantro and jalapenos. Remove from heat. Season to taste with salt and pepper. Set this to the side.
Fry the fish, however you would like it. I used a fish fry breading that I had on hand.
Once fish is done, get your tortillas ready by either heating in a skillet till warm or putting in the microwave with a damp paper towel for a few seconds.
Fill the taco shells with the broccoli slaw, catfish and top with the creamed corn
I did follow the creamed corn recipe and tweaked it just a little bit to fit our taste. I will be using that creamed corn over some chicken tacos next time.