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2 In The Kitchen: Tinga’s Blackened Catfish Tacos

(credit: Alex Denis/CBS 2)

(credit: Alex Denis/CBS 2)

Tinga’s Blackened Catfish Tacos

Tinga Taqueria in Millburn, NJ was devastated by Irene one year ago. After nearly one year, they are reopened and better than ever!

Click here to print a copy of this recipe (pdf)

Ingredients:

1 piece Catfish

4 oz butter

6 oz Cajun Sauce

Cucumber Salsa:

5 scooped & diced cucumber

2 fresh Lime

4 oz chopped red onions

2 oz finely diced fresh jalapenos

2 oz cilantro

2 oz salt.

Tacos are served topped with:

Monterey jack shredded cheese

Shredded cabbage & carrots

Chipotle mayonnaise on side along with Creamy Black Beans & Spanish Rice.

Directions:

Catfish:

Pre heat iron skillet and melt butter

Rinse, dry and spice catfish pieces with Cajun spice

Blacken Catfish in pan for 4 – 5 minutes (watch for color change) then flip and cook for 2 minutes.

Remove and serve in tacos.

Cucumber Salsa:

Mix ingredients together, squeezing lime juice at end and salt to taste.

Putting the Taco together

Place catfish and cheese in bottom of taco shell

Place Cucumber salsa & shredded cabbage & carrots on top

Serve with Chipotle mayonnaise on side along with Creamy Black Beans & Spanish Rice.