By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published May 17, 2020 at 10:30 AM Photography: Lori Fredrich

Welcome to Quarantine Kitchen, a cooking show focused on easy recipes and tips you can execute in your home kitchen using basic ingredients and pantry staples. The show airs live on Facebook every Sunday at 1:30 p.m. Tune in by heading to the OnMilwaukee Facebook page.  You can access past recipes and shows using this link.

The warmer weather is coming, and I'm craving fresh, delicious dishes that can be put together in a snap!  So this week I'll be sharing a quick, healthy recipe for fish tacos with chipotle slaw. 

Not only can you make this recipe quickly, but it can be easily customized to fit your personal tastes. Join me for great tips, tricks and ideas that you can use to make creating dinner for you and your family a breeze.  

Easy fish tacos with chipotle slaw

Serves four

4 catfish filets (tilapia is also a good choice)
Cajun seasoning (*see recipe below to make your own)
Avocado, grapeseed or other high temperature cooking oil
8 tortillas, warmed (both flour and corn tortillas work for this recipe, so go with your preference)

2 chipotle peppers in adobo sauce, pureed or finely chopped
1/2 cup mayonnaise
1 T honey
1 T freshly squeezed lime juice
1/2 tsp kosher salt
2-3 cups shredded cabbage

Fancy it up: add your favorite toppings including pickled red onions, cotija cheese, avocado or sour cream

  • Pat fish filets dry with a paper towel and season them liberally with cajun seasoning. Set aside
  • To make slaw, combine the chipotle, mayo, honey, and salt in a large bowl. Stir to combine.
  • Add lime juice to taste and mix thoroughly.
  • Toss with shredded cabbage, adjusting seasonings to taste. Set aside.
  • To prepare fish, heat a cast iron skillet over medium high heat. When the pan is hot, add about 2 T oil to the pan. When oil is heated and shimmering, place as many fish filets in the pan as will fit comfortably without crowding (I generally cook them two at a time).
  • Cook the filets for about 3-4 minutes or until they begin to brown slightly. Turn them and continue to cook for an additional 2 minutes or until cooked through. Filets should register 145 degrees on an instant read thermometer.
  • Serve fish on warm tortillas topped with slaw

You can definitely use purchased cajun seasoning. But, if you already have the spices needed, it's just as easy to make at home.

*Cajun seasoning

2 T paprika
1 T smoked paprika
2 T garlic powder
1 T onion powder
1 T cayenne pepper
1 T black pepper
1 T kosher salt
2 tsp dried oregano
2 tsp dried thyme

Combine all ingredients and mix thoroughly. Store in an airtight jar.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.