Korean Catfish Tacos with Gochujang Sriracha Sauce
Korean Catfish Tacos
6 3/5 oz. catfish fillets
salt and pepper to taste
chopped cilantro, for garnish
lime wedges, for garnish
Gochujang Sriracha Sauce
1/4 cup gochujang (Korean chile) paste
2 tbsp soy sauce
2 tbsp sriracha sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1/2 tsp garlic powder
1/2 tbsp sugar
2 tsp paprika
1 tsp black pepper
To make the gochujang sriracha sauce, combine all ingredients for the sauce in a small bowl and whisk until completely combined. Set aside.
Mix the cabbage with sour cream until it’s lightly coated. Set aside.
For the catfish, heat a greased, nonstick skillet to medium-high heat. Season the catfish on both sides with salt and pepper to taste. When skillet Is heated, add the catfish fillets and cook for about 3 minutes on each side, until fish is opaque and flakes easily with a fork. Remove fish from pan and cut up roughly with two forks.
Place the tortillas on the skillet to warm and lightly toast them.
To assemble tacos, top the tortillas with shredded cabbage mixture and catfish. Drizzle with the gochujang sriracha sauce, and garnish with chopped cilantro and lime wedges.