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2018 Buy Local Cookout Recipe – Caroline Blue Catfish Taco

Chef: Shawn Harlan, Caroline Career & Technology Center Culinary Arts Program (Caroline County)


2 Chesapeake blue catfish fillets, marinated
4 tablespoons Old Bay seasoning
16 mini flour tortillas, heated
2 tomatoes, diced
8 ounces cabbage, shredded
6 ounces queso blanco, crumbled
2 ounces cilantro, chopped
2 ounces pickled cactus leaves, very thinly sliced
2 ounces radish, thinly sliced, place in ice water
4 spring onions, sliced on a bias
2 ounces white vinegar
2 avocados, peeled and thinly sliced (optional)
Sour cream, as needed (optional)

Makes eight four-ounce servings

Prepare items as mentioned. Grill Chesapeake blue catfish, then cut fillets into strips. Fish could be baked for larger quantities or marked on grill and finished in the oven.

Warm mini tortilla shells and fill with the ingredients. Add avocado or sour cream if your prefer. Serve and enjoy!

Producers Used in this Recipe

This recipe is featured on page 27 of the 2018 Buy Local Cookbook!

Contact Information

If you have any questions, need additional information or would like to arrange an interview, please contact:

Jason Schellhardt
Director of Communications
Telephone: 410-841-5888

Megan Guilfoyle
Public Information Officer
Telephone: 410-841-5889