Cook the Book: Catfish Tacos with Chipotle Slaw

Cook the Book: Catfish Tacos with Chipotle Slaw
13 Ingredients
  • 1 cup shredded red cabbage (about 1/4 small head)
  • 1 teaspoon kosher or coarse sea salt, plus more to taste
  • 2 tablespoons mexican crema or sour cream
  • 1 teaspoon adobo sauce (from canned chipotle in adobo) or 1/2 teaspoon ground chipotle chile
  • 6 ounces catfish fillet, cut crosswise into 2-inch strips
  • Freshly ground black pepper
  • 1 egg
  • 1/2 cup japanese-style panko
  • Canola oil, for frying
  • 3 corn tortillas
  • 1/4 cup salsa verde or other tangy salsa
  • 1 lime, cut into quarters
  • A few sprigs cilantro (optional)
Nutrition
1488
74% daily value
1 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

179% 116

Saturated

68% 14

Trans

- 0

Monounsaturated

- 67

Polyunsaturated

- 31

Carbs

26% 77

Carbs (net)

- 65

Fiber

48% 12

Sugars

- 12

Sugars, added

- 0

Protein

85% 42

Cholesterol

89% 266

Sodium

69% 1658

Calcium

29% 294

Magnesium

31% 132

Potassium

29% 1373

Iron

24% 4

Zinc

27% 3

Phosphorus

109% 766

Vitamin A

26% 236

Vitamin C

117% 105

Thiamin (B1)

22% 0

Riboflavin (B2)

43% 1

Niacin (B3)

39% 6

Vitamin B6

74% 1

Folate equivalent (total)

19% 77

Folate (food)

- 77

Folic acid

- 0

Vitamin B12

223% 5

Vitamin D

360% 54

Vitamin E

131% 20

Vitamin K

110% 132

Sugar alcohols

- 0

Water

- 468
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