Catfish tacos with chipotle slaw from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two (page 190) by Carla Snyder

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Notes about this recipe

  • clcorbi on July 25, 2017

    We adore these tacos. The slaw is the best part. We sometimes make it with gochujang rather than the called-for chipotles in adobo, which makes for a sort of Asian-y twist that we prefer to the original recipe. Sometimes we make the slaw by itself when we have cabbage to use up. Yum!

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