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Cajun Catfish Wraps with Slaw

Yield 4 servings (serving size: 1 wrap)
This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.

Ingredients

  • Slaw:
  • 3 1/2 cups thinly sliced red or green cabbage
  • 1/4 cup light mayonnaise
  • 1 1/2 tablespoons cider vinegar
  • 1/2 teaspoon sugar
  • Wraps:
  • 1 tablespoon all-purpose flour
  • 1 tablespoon paprika
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) farm-raised catfish fillets
  • 1 tablespoon butter or stick margarine
  • 4 (8-inch) fat-free flour tortillas

Nutrition Information

  • calories 397
  • caloriesfromfat 27 %
  • fat 11.7 g
  • satfat 3.7 g
  • monofat 3.9 g
  • polyfat 2.7 g
  • protein 35.6 g
  • carbohydrate 36.6 g
  • fiber 3 g
  • cholesterol 106 mg
  • iron 4.7 mg
  • sodium 918 mg
  • calcium 126 mg

How to Make It

  1. To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.

  2. To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish. Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.

  3. Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.