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Blackened Catfish- Cole Slaw Wraps
By CASunshine on September 20, 2007
0 Reviews
- Prep Time: 20 mins
- Total Time: 40 mins
- Servings: 4
About This Recipe
"Found on a recipe card at the supermarket. An easy meal to put together, especially if you get the pre-shredded coleslaw mix at the supermarket. I've also used the pre-mixed blackened seasonings available instead of mixing the one included in the recipe."
Ingredients
- 4 cups thinly sliced cabbage or 4 cups pre-shredded coleslaw mix
- 1/4 cup mayonnaise
- 1 1/2 tablespoons cider vinegar
- 1 teaspoon sugar
- 2 tablespoons flour
- 2 tablespoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper ( cayenne)
- 1/4 teaspoon black pepper
- 4 (6 ounce) catfish fillets ( thaw, if frozen)
- 2 teaspoons butter or 2 teaspoons margarine, melted
- 4 (8 inch) flour tortillas
Directions
- To prepare slaw: combine cabbage, mayonnaise, vinegar and sugar in a bowl; cover and chill.
- Combine flour and the next 5 ingredients in a shallow dish (or use flour with approximately 3 T commercial blackened seasoning mix). Dredge fillets in flour mixture and drizzle with melted butter.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Grill fish, covered, 7 minutes on each side or until fish flakes with fork. (I've also sautéed the fillets when grilling wasn't convenient).
- Heat tortillas according to package directions. Cut each catfish fillet lengthwise into 4 strips. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw and roll up burrito-style.
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Blackened Catfish- Cole Slaw Wraps (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (328 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 525.9
- Calories from Fat 222
- 42%
- Amount Per Serving
- %
- Total Fat 24.6g
- 37%
- Saturated Fat 6.0g
- 30%
- Cholesterol 88.7mg
- 29%
- Sugars 5.9 g
- Sodium 869.1mg
- 36%
- Total Carbohydrate 42.4g
- 14%
- Dietary Fiber 4.9g
- 19%
- Sugars 5.9 g
- 23%
- Protein 33.2g
- 66%
Reviews
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