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
- Chesapeake Blue Catfish – Chester River Clam Company (Queen Anne’s County)
- Cabbage, Cilantro, and Tomatoes – Clayton Farms (Caroline County)
- Tomatoes, Radish, Spring Onion, and Jalapeño – Harris Farms (Caroline County)
This recipe is featured on page 27 of the 2018 Buy Local Cookbook!