Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with free Cajun recipes.
2 lbs. catfish filets
3 tbsp. melted butter
6 tbsp. Creole seasoning
12 (6-inch) corn tortillas
Thinly sliced red onion
Brush filets in butter and coat with a thick layer of Creole seasoning. On an extremely hot grill or in a cast iron skillet, cook coated fish until blackened, about 2 minutes on each side. This can be extremely smoky, so its great to do this on an outdoor grill.
Remove from grill and set fish aside covered. Lightly butter corn tortillas and heat on a griddle until warmed, abut 1 minute for each tortilla. Turn once after 30 seconds, careful not to burn them.
Cut fish in 1-inch strips and place in tortillas. Add cilantro, lettuce, avocado and red onion and top with creamy avocado sauce.
TIP: if catfish is no available, you can use any white flaky fish like redfish, drum or tilapia as examples.
Creamy Avocado Sauce
1/2 cup plain Greek yogurt
1/2 jalapeno pepper
4 garlic cloves
1/2 bunch fresh cilantro
1 fresh squeezed lime
Pinch of salt
Scoop the avocado from its shell in put into the food processor.
Add Greek yogurt, jalapeno, garlic cloves, pinch of salt and bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno. If you would like it extra spicy, add an entire jalapeno but be wary because it will have some a lot of extra heat.
Squeeze lime into mix. Blend for 3 minutes.
Taste. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with a tablespoon of water but the water is not necessary.
Blend another 2 minutes.