Catfish and Slaw Tacos

Tacos with a Down-Home Southern flavor.

• Ready In: 23 mins
• Serves: 8
• Yields: 8 tacos

Ingredients

• 1  lb catfish fillet (fresh or frozen)
• 3  tablespoons fresh lime juice (about 1 lime)
• 1⁄4 cup mayonnaise
• 1⁄2 teaspoon  hot pepper sauce (like Tabasco)
• 2 1⁄2 cups cabbage, shredded (about 1/2 small head)
• 1  tablespoon  cajun seasoning
• 1⁄4 cup cornmeal
• 1⁄4 cup flour
• 1⁄4 cup  vegetable oil (more if needed)
• 16  corn tortillas or 8  flour tortillas
•  lime wedge
•  hot pepper sauce (optional)

Directions

1. Thaw catfish, if using frozen.
2. In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
3. Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
4. In a large bowl, combine cornmeal and flour.
5. Add fish strips and toss to coat.
6. Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
7. Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
8. If using corn tortillas, stack two and layer with fish and slaw.
9. Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.