Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans

Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

The Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans is a vibrant and flavorful dish that combines the rich, smoky taste of blackened catfish with the sweet and tangy flavors of mango chutney, all balanced with the earthy tones of cilantro-infused black beans. This recipe is perfect for those who love to explore the fusion of different culinary traditions, offering a unique twist on the classic taco.

History

The concept of combining fish with tropical fruit in a taco format is a relatively modern culinary innovation, drawing inspiration from various cuisines around the world. The use of catfish, a freshwater fish popular in Southern United States cooking, and the incorporation of mango chutney, a staple in Indian cuisine, reflect a fusion of global flavors. This recipe, while not traditional to any one culture, celebrates the creativity and diversity of contemporary cooking.

Ingredients

For The Chutney

1 ripe mango, halved and cubed
1 red bell pepper, halved, cored, seeded, and chopped
0.5 onion, chopped
0.5 small jalapeño chile pepper, finely chopped
1 clove garlic, minced
1 tsp freshly grated ginger
3 tbsp light brown sugar
juice of 2 limes
1 tsp white vinegar
1 tsp balsamic vinegar
kosher salt and freshly ground black pepper

For The Black Beans

2 tbsp corn oil
0.5 onion, chopped
0.5 small jalapeño chile pepper, finely chopped
2 cloves garlic, minced
0.5 tsp ground cumin
kosher salt and freshly ground black pepper
15 oz (425 g) can of black beans, rinsed and drained
juice of 1 lime
0.25 cup chopped fresh cilantro leaves, plus more for garnish

For The Taco

2 tbsp granulated garlic
2 tbsp chili powder
2 tbsp onion powder
1 tbsp sweet paprika
0.5 tbsp ground cumin
1 tsp cayenne pepper
2 catfish fillets, 8 oz (227 g) each, rinsed and patted dry, halved crosswise
2 tbsp corn oil
8 flour tortillas, 6 inches size
0.5 cup finely shredded romaine lettuce
1 ripe avocado, halved, pitted, peeled, and cut into cubes
0.5 cup sour cream

How to prepare

To Make The Chutney

In a pot over medium heat, combine the mango, bell pepper, onion, jalapeño, garlic, ginger, brown sugar, lime juice, and vinegars.
Season with salt and pepper.
Cook for 20 minutes, or until the chutney thickens, stirring occasionally.
Remove from heat, cover to keep warm.

To Make The Black Beans

Coat a pot with the oil and place over medium-low heat.
When the oil is hot, add the onion, jalapeño, and garlic. Season with cumin, salt, and pepper.
Cook and stir for 2 minutes, or until the vegetables are softened and fragrant.
Mix in the beans and cook for 5 minutes longer, stirring occasionally.
Remove from the heat. Squeeze in the lime juice and stir in the cilantro. Cover to keep warm.

To Make The Tacos

In a pie plate, combine the granulated garlic, chili powder, onion powder, paprika, cumin, and cayenne. Mix with a fork to evenly distribute the spices.
Dredge both sides of the catfish pieces in the spice mixture to evenly coat, tapping off the excess.
Brush a large grill pan with the oil and place over medium-high heat.
When the oil begins to smoke, lay the catfish in the pan and grill for 3 to 5 minutes.
Turn the fish over and grill for 3 minutes longer, or until the fish is completely cooked through.
Remove the fish to a cutting board and shred into pieces using two forks.
Put the tortillas on the grill for 30 seconds on each side to warm them up.
To serve, put 2 tortillas on each plate and top with a heaping spoonful of the black beans. Divide the catfish among the tortillas. Put a spoonful of the chutney on top, and garnish with shredded lettuce, avocado, sour cream, and cilantro.

Variations

For a vegetarian version, substitute the catfish with grilled portobello mushrooms seasoned with the same spice mix. You can also swap mango for pineapple in the chutney for a different tropical twist.

Cooking Tips & Tricks

To achieve the perfect blackened crust on the catfish, ensure your grill pan is very hot before adding the fish. This will help to sear the spices onto the fish, creating a flavorful crust. When making the mango chutney, use ripe mangoes for the best sweetness and texture. For the black beans, adding the lime juice after cooking preserves its bright flavor, enhancing the overall taste of the dish.

Serving Suggestions

Serve these tacos with a side of lime wedges for an extra zing and a refreshing cucumber salad to balance the spices. A cold, crisp beer or a glass of iced tea would complement the flavors perfectly.

Cooking Techniques

Blackening the catfish involves coating it in a mixture of spices and searing it in a very hot pan, creating a characteristic dark, flavorful crust. The chutney is made by simmering the ingredients until thickened, melding the flavors together.

Ingredient Substitutions

If catfish is not available, any firm white fish like tilapia or cod can be used as a substitute. For a less spicy chutney, remove the seeds from the jalapeño pepper or use a milder pepper variety.

Make Ahead Tips

The mango chutney and cilantro black beans can be prepared ahead of time and stored in the refrigerator. Reheat gently before serving. The spice mix for the catfish can also be made in advance and stored in an airtight container.

Presentation Ideas

Serve the tacos on a colorful platter garnished with lime wedges and extra cilantro leaves. Drizzle some of the mango chutney over the top for a visually appealing finish.

Pairing Recommendations

A light, citrusy beer or a crisp white wine like Sauvignon Blanc pairs beautifully with the flavors of this dish. For a non-alcoholic option, a sparkling limeade or mango iced tea would be refreshing.

Storage and Reheating Instructions

Store any leftovers separately in airtight containers in the refrigerator. Reheat the catfish and black beans gently, and assemble the tacos just before serving to maintain the best texture.

Nutrition Information

Calories per serving

Each serving of Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans contains approximately 450-550 calories, making it a fulfilling meal option that provides energy without being overly heavy.

Carbohydrates

This dish provides a moderate amount of carbohydrates, primarily from the mango chutney and tortillas. One serving contains approximately 45-55 grams of carbohydrates, making it a balanced option when paired with the proteins and fats from the catfish and avocado.

Fats

The healthy fats in this recipe come from the avocado and corn oil used in cooking. Avocado provides monounsaturated fats, which are beneficial for heart health. Each serving contains about 15-20 grams of fat, contributing to the dish's satiety and flavor.

Proteins

Catfish is an excellent source of lean protein, with each serving of this dish providing roughly 25-30 grams of protein. This helps in muscle repair and growth, making this taco not only delicious but also nourishing.

Vitamins and minerals

This recipe is rich in vitamins and minerals, thanks to the diverse ingredients used. Mangoes are high in vitamin C and vitamin A, while avocados offer potassium and vitamin E. The black beans contribute iron and magnesium, making this dish a nutritional powerhouse.

Alergens

The primary allergens in this recipe include fish (catfish) and potential gluten in the tortillas, depending on the type used. Always check labels for allergen information if you're using store-bought tortillas.

Summary

Overall, this dish offers a balanced mix of carbohydrates, proteins, and healthy fats, along with a variety of vitamins and minerals. It's a flavorful, nutritious option suitable for a main meal.

Summary

The Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans is a delightful fusion dish that brings together the best of various culinary traditions. With its balance of flavors, textures, and nutrients, it's a satisfying meal that's sure to impress. Whether you're a seasoned cook or a novice in the kitchen, this recipe offers an opportunity to explore and enjoy the art of cooking.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans. It was a warm summer day, and I was visiting a friend in New Orleans. We decided to take a stroll through the French Quarter and stumbled upon a small, hole-in-the-wall restaurant that was serving up the most delicious smelling tacos I had ever encountered.

As we sat down at a rickety table outside, a friendly waiter came over and recommended the Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans. Intrigued by the combination of flavors, I decided to give it a try. When the dish arrived at our table, I was immediately struck by the vibrant colors and fragrant aromas wafting up from the plate.

The first bite was a revelation. The blackened catfish was perfectly seasoned and cooked to perfection, while the mango chutney added a sweet and tangy contrast that elevated the dish to new heights. The cilantro black beans provided a hearty and earthy base that tied everything together beautifully.

I couldn't resist asking our waiter for the recipe, and to my surprise, he graciously obliged. He explained that the recipe had been passed down through generations of his family, who had originated from the Caribbean. He shared with me the secrets of how to create the perfect balance of flavors and textures in this dish, and I vowed to recreate it in my own kitchen.

When I returned home, I set to work experimenting with different variations of the recipe until I found the perfect combination of ingredients and techniques. I sourced the freshest catfish I could find, marinated it in a blend of spices, and seared it to perfection in a hot cast iron skillet.

The mango chutney was a labor of love, requiring me to carefully dice ripe mangoes, red onions, and jalapenos, and simmer them together with brown sugar and vinegar until they formed a thick and luscious sauce. The cilantro black beans were a simple yet flavorful side dish that I knew would complement the taco perfectly.

As I sat down to enjoy my homemade Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans, I felt a sense of pride and satisfaction wash over me. I had successfully recreated a dish that had captured my heart and taste buds in that tiny New Orleans restaurant.

Over the years, I have shared this recipe with friends and family, who have all raved about its bold and exotic flavors. Each time I make it, I am transported back to that warm summer day in the French Quarter, where I first fell in love with this dish.

Now, as I pass this recipe on to you, my dear grandchild, I hope that you will find as much joy and fulfillment in creating it as I have. May it bring you closer to the flavors and traditions of distant lands, and may it become a beloved staple in your own culinary repertoire. Bon appétit!