Catfish Tacos

from the February/March 2019 issue of Eat Drink Mississippi

 

Ingredients for the filling:

• Oil

• Low-sodium Creole seasoning

• 1 pound catfish filets

​

For the 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

​

For the Dressing:

• 1/4 cup low-fat mayonnaise

• 1 tablespoon honey

• 1 tablespoon white wine vinegar

• 1/4 teaspoon salt

​

8 tortillas (soft flour or crunchy corn)

​

Method:

 

1. Coat a skillet with oil and allow to get hot. 

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

3. 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. 

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

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

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

7. Assemble tacos as desired. 

​

​