Kippered Katfish Tacos




Ingredients

Fish Seasoning:
2Tbsp Tony Chachere’s Seasoning
2 Tbsp mustard

Ranch, Bacon, Cheddar Dip:
1-packet Ranch Dressing mix
4oz cream cheese, soften
¼ cup sour cream
6-slices cooked bacon crisp, crumbled
½ cup shredded cheddar cheese
¼ cup green onions chopped

Salsa:
½ red onion diced fine
1 med tomato diced fine
¼ cup cilantro chopped
1 small jalapeno pepper seeded and diced fine
2 Tbsp white vinegar
½ tsp salt

Coleslaw
½ head green cabbage shredded fined
¼ head purple cabbage shredded fine
¼ cup shredded carrots
1 package coleslaw dressing mix
¼ cup mayo

Directions

Fish Seasoning:
4- 5/7oz catfish fillets
2Tbsp Tony Chachere’s Seasoning
2Tbsp mustard
Season fish and coat with mustard and refrigerate for at least 30 min.
Smoke for 45 min- 1hr or until golden and flakes around edges

Ranch, Bacon, Cheddar Dip (Spread)
1-packet Ranch Dressing mix
4oz cream cheese, soften
¼ cup sour cream
6-slices cooked bacon crisp, crumbled
½ cup shredded cheddar cheese
¼ cup green onions chopped

Mix all ingredients together until smooth and creamy

Salsa
½ red onion diced fine
1 med tomato diced fine
¼ cup cilantro chopped
1 small jalapeno pepper seeded and diced fine
2Tbsp white vinegar
½ tsp salt

Blend all ingredients together

Coleslaw
½ head green cabbage shredded fined
¼ head purple cabbage shredded fine
¼ cup shredded carrots
1 package coleslaw dressing mix
¼ cup mayo

Mix mayo and dressing mix together then add remaining ingredients and mix well