Pan Fried Catfish Tacos with Mango Salsa

Fish tacos don’t have to be fried. Try this south meets south west version with lighter pan fried catfish and mango salsa.

Pan Fried Catfish Tacos with Mango Salsa 

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  • 1 large ripe yet firm mango cut from pit, peeled & cut into ½‑inch dice
  • 1 medium red bell peppe cut into ¼‑inch dice
  • 1 jalapeno seeded and minced
  • 1 small red onion cut into ¼‑inch dice
  • 2 tablespoon lime juice
  • 2 teaspoon minced fresh mint leaves x cut into ¼‑inch dice
  • 1 pinch kosher salt & black pepper, as needed
  • 4 catfish fillets
  • 2 tablespoon unsalted butter
  • 2 tablespoon canola oil
  • 8 corn tortillas
  • ½ cup chopped cilantro leaves
  • 1 cup shredded cabbage
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 1 cup wondra flour


Prepare the salsa: In a medium bowl combine the mango, bell pepper, jalapeno, red onion, lime juice, and minced mint if using. Gently fold the ingredients together. Season very lightly with salt and black pepper to taste. Set aside.

Prepare the catfish: In a small bowl mix the wondra, chili powder, and cumin with a big pinch each salt and pepper.

Rinse and dry the catfish fillets, laying them onto a plate in a single layer. Using fine meshed sieve or flour-sifter shake an even amount of the Wondra and spice mixture over all 4 fillets. Gently turn them over and repeat.

Heat butter and canola oil in a cast iron or non-stick skillet set over medium heat. The skillet should be large enough to hold the fillets in one layer, otherwise work in batches.

When the oil is hot, but not too close to smoking carefully lay the fillets in the pan. Cook about 2 minutes on one side without disturbing them. Then flip them and cook them another 2 or 3 minutes until the fish is firm and cooked through but not overcooked. Remove the fish from the pan so that they stop cooking. Set aside, to cool somewhat then break the fish into bite-sized chunks.

Carefully wipe out the same skillet. Set it back over medium heat. Place the tortillas, one at a time to soften, about 20 seconds per side. Divide the fish among the tortillas, then top them with shredded cabbage, cilantro and some of the mango salsa. Serve warm.