The Florida Georgia Line stars offer "the ultimate" dish from their new Nashville restaurant FGL House.
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.