Think you know pineapple? Think again. You haven’t truly experienced it until it’s been warmed through and caramelized to bring out all of its juicy sweetness. And when you toss it into a taco with some gently spiced pieces of catfish and a crispy slaw, everything you think is true about the fruit is suddenly flipped on its head as you venture into savory dinnertime territory.
Cajun Spice Blend
Shredded Red Cabbage
Wash and dry all produce. Preheat oven to 400 degrees. Drain pineapple. Halve lime; cut one half into wedges. Pat catfish dry with a paper towel. Sprinkle with a drizzle of oil and season with salt and pepper. Sprinkle Cajun spice onto fillets, then gently rub into fish to moisten.
Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add pineapple and cook, tossing, until browned, 2-3 minutes. Remove from pan and set aside.
Heat another drizzle of oil in same pan over medium-high heat. Add catfish and cook until browned on surface, about 2 minutes per side. Transfer to oven and let bake until opaque and flaky, 8-14 minutes. TIP: Transfer fish to a lightly oiled baking sheet first if your pan isn't ovenproof.
Peel carrot. Using a vegetable peeler, shave carrot lengthwise into long ribbons, rotating as necessary. Discard carrot core once it becomes too thin to shave. Add carrot, cabbage, mayonnaise, juice from lime half, ½ tsp sugar, and a large pinch of salt and pepper to a medium bowl. Toss until thoroughly combined.
Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and place in oven to warm, about 3 minutes.
Stir pineapple into slaw. Spread tortillas with sour cream. Break up catfish into bite-sized pieces and divide between tortillas. Top each with slaw. Tear cilantro leaves from stems and scatter over top. Serve with lime wedges on the side for squeezing over.