from the February/March 2019 issue of Eat Drink Mississippi
Low-sodium Creole seasoning
1 pound catfish filets
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
1/4 cup low-fat mayonnaise
1 tablespoon honey
1 tablespoon white wine vinegar
1/4 teaspoon salt
8 tortillas, flour or corn
Coat a skillet with oil and allow to get hot.
Place low-sodium Creole or preferred seasoning in a shallow baking dish. Roll the catfish in the seasoning till well coated.
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.
Spread the fish on a plate, leaving whole or flake into bite-size pieces with a fork.
In a large bowl, combine the coleslaw dry ingredients. In a small bowl, whisk together the dressing ingredients.
Pour as much dressing over the coleslaw as desired. Store extra dressing in the fridge.
Assemble tacos as desired.