Catfish Tacos Catfish: Oil Low-sodium Creole seasoning 1 pound catfish fillets Coleslaw: 1 cup shredded green cabbage 1 cup shredded purple cabbage 3/4 cup shredded carrots 1/3 cup chopped fresh cilantro 1/3 cup sliced green onions Dressing: 1/4 cup low-fat mayonnaise 1 tablespoon honey 1 tablespoon white wine vinegar 1/4 teaspoon salt
Coat a skillet with oil and allow to get hot. Place low-sodium Creole or preferred blackening season in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the skillet to medium-high 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: mayonnaise, honey, vinegar, and salt. Pour as much dressing over the coleslaw as desired. (Store extra dressing in the refrigerator). Assemble tacos as desired.
8 tortillas, flour or corn
eat. drink. MISSISSIPPI • 17