Cowboy Butter Catfish Tacos
- π§ 1/2 cup unsalted butter
- π§ 2 cloves garlic, minced
- π― 1 tablespoon honey mustard
- π 1 tablespoon lemon juice or zest
- πΏ 1 teaspoon dried oregano
- πΏ 1 teaspoon dried thyme
- πΏ 1 tablespoon fresh parsley, chopped
- πΆοΈ 1/2 teaspoon crushed red pepper flakes
- π§ 1/2 teaspoon garlic powder
- π§ 1/2 teaspoon onion powder
- πΆοΈ 1/4 teaspoon cayenne pepper
- πΆοΈ 1/2 teaspoon paprika
- π§ Sea salt and pepper, to taste
- π 2 medium tomatoes, diced
- π§ 1/2 red onion, finely chopped
- πΏ 1/4 cup fresh cilantro, chopped
- π 1 tablespoon lime juice
- π§ Sea salt and pepper, to taste
- π 4 pieces of catfish fillets
- π₯£ Bakerβs Kitchen Mix or seasoned flour
- π 4 pieces of garlic naan bread
Cowboy Butter Catfish Tacos offer an enticing fusion of flavors by combining buttery, zesty Cowboy Butter with freshly made Pico de Gallo. These delicious tacos are assembled in crispy naan bread and filled with golden, crispy catfish fillets, creating an exciting culinary experience for taco and catfish lovers alike. Each bite delivers a flavorful blend of spices and freshness, perfect for a quick and satisfying meal.
Indulge in the irresistible flavors of Cowboy Butter Catfish Tacos! This recipe marries the bold, buttery notes of cowboy butter with the fresh zest of homemade pico, all nestled within crispy naan bread. It's an exciting fusion sure to delight catfish lovers and taco enthusiasts alike.
Ingredients
Cowboy Butter:
π§ 1/2 cup unsalted butter, melted
π§ 2 cloves garlic, minced
π― 1 tablespoon honey mustard
π 1 tablespoon lemon juice or zest
πΏ 1 teaspoon dried oregano
πΏ 1 teaspoon dried thyme
πΏ 1 tablespoon fresh parsley, chopped
πΆοΈ 1/2 teaspoon crushed red pepper flakes
π§ 1/2 teaspoon garlic powder
π§
1/2 teaspoon onion powder
πΆοΈ 1/4 teaspoon cayenne pepper
πΆοΈ 1/2 teaspoon paprika
π§ Sea salt and pepper, to taste
Pico de Gallo:
π
2 medium tomatoes, diced
π§
1/2 red onion, finely chopped
πΏ 1/4 cup fresh cilantro, chopped
π 1 tablespoon lime juice
π§ Sea salt and pepper, to taste
Catfish and Assembly:
π 4 pieces of catfish fillets
π₯£ Bakerβs Kitchen Mix (or your choice of seasoned flour)
π 4 pieces of garlic naan bread
Instructions
1- Prepare the Cowboy Butter:
- In a bowl, combine the melted unsalted butter, minced garlic, honey mustard, lemon juice or zest, oregano, thyme, parsley, crushed red pepper flakes, garlic powder, onion powder, cayenne pepper, paprika, sea salt, and pepper. Mix well to combine all the ingredients. Set aside.
2- Make the Pico de Gallo:
- In another bowl, gently mix the diced tomatoes, chopped red onion, cilantro, lime juice, sea salt, and black pepper. Adjust seasoning as needed and refrigerate until ready to use.
3- Cook the Catfish:
- Coat each catfish fillet evenly with Baker's Kitchen Mix. In a large skillet, heat a little oil over medium-high heat. Add the catfish fillets and cook for about 3-4 minutes on each side until they are golden crispy and thoroughly cooked. Remove from the skillet and set aside.
4- Assemble the Tacos:
- Slightly warm the garlic naan bread in the oven or on a skillet. Spread a generous amount of cowboy butter on one side of each naan. Layer with a cooked catfish fillet and top with a spoonful of pico de gallo. Fold the naan to encase the filling.
5- Serve:
- Serve immediately for a deliciously flavorful experience!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 tacos
Equipment: Mixing bowls, skillet, spatula
Calories: 450 per serving
Proteins: 26g per serving
Fats: 22g per serving
Carbohydrates: 38g per serving
Cooking Tips:
- For extra flavor, grill the naan bread slightly before assembly.
- Adjust the spice level of the cowboy butter according to your preference.
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