Catfish Tacos

from the February/March 2019 issue of Eat Drink Mississippi

 

Catfish:

Oil

Low-sodium Creole seasoning

1 pound catfish filets

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Coleslaw:

1 cup shredded green cabbage

1 cup shredded purple cabbage

2/3 cup shredded carrots

1/3 cup chopped fresh cilantro

1/3 cup sliced green onions

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Dressing:

1/4 cup low-fat mayonnaise

1 tablespoon honey

1 tablespoon white wine vinegar

1/4 teaspoon salt

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8 tortillas, flour or corn

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Coat a skillet with oil and allow to get hot. 

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Place low-sodium Creole or preferred seasoning in a shallow baking dish. Roll the catfish in the seasoning till well coated. 

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Reduce the skillet to medium-high heat and cook fish until cooked through (145 degrees F internal temperature), turning once, about 5-6 minutes on each side. 

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Spread the fish on a plate, leaving whole or flake into bite-size pieces with a fork. 

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In a large bowl, combine the coleslaw dry ingredients. In a small bowl, whisk together the dressing ingredients.

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Pour as much dressing over the coleslaw as desired. Store extra dressing in the fridge. 

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Assemble tacos as desired.