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.
