The Florida Georgia Line stars offer “the ultimate” dish from their new Nashville restaurant FGL House.
Brian Kelley & Tyler Hubbard’s Cajun Fish Tacos
1 lb. skinless catfish, snapper or mahimahi fillet
1 tbsp. Cajun seasoning
3 tbsp. vegetable oil
8 (6-in.) flour tortillas
1 cup packed thinly sliced white cabbage
1 cup packed thinly sliced kale
2 tbsp. chopped fresh cilantro
½ cup bottled ranch dressing
1 tbsp. chopped chipotle peppers in adobo sauce (from 1 can)
1 tbsp. fresh lime juice, plus 4 lime wedges
8 grape tomatoes, sliced
1. Place fish on a cutting board, and slice lengthwise into 2-oz. portions (about 1×4-inch), making a total of 8 pieces. Sprinkle the bone side of fish evenly with Cajun seasoning.
2. Heat oil in a nonstick skillet over medium high. Place fish, seasoned side down, in skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate, and discard oil. Heat tortillas, 1 to 2 at a time, in skillet until warm, about 5 seconds.
3. Combine cabbage, kale and cilantro in a large bowl. Stir together ranch dressing, chipotle peppers and lime juice in a separate bowl until well blended. Add ¼ cup dressing to cabbage mixture; toss to coat evenly.
4. Place tortillas on plates, and top with fish and slaw; drizzle with remaining dressing. Top with tomatoes; serve with lime wedges.
Active time: 25 minutes
Total time: 25 minutes
Tip! To get a golden, crisp crust, pat the fillet dry with a paper towel before cooking. Moisture will cause the fish to steam—not sear—in the pan.