This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage 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
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
How to Make It
To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.
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.
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.
So easy, soooo good. Also, one star for it not being "low carb"? The magazine is called Cooking Light, not cooking low carb, Nanacooksonce. I would think a recipe review should be based on taste, health profile, and how well the recipe was written. CL never claims to be a purveyor of low carb recipes, so why judge them on something they've never aimed at delivering? God help you if you ever try any of their wonderful, healthy, but thoroughly NOT low carb pasta recipes.
This was easy and delicious! Certainly much better than the fish tacos I have eaten in most restaurants. I served mine withlime, diced avocado, and tomatoes. Plus, they make great leftovers. Tonight I am doubling the recipe so we will have plenty for lunch. Even our toddler loved them,
Overall, I think this dish was good and very easy to put together. I felt either the fish or the slaw needed a little more "oomph"......so should I make it again, I would add more spice.......or possibly a little remoulade.
These are really fabulous. All I added is a good squirt of lemon over the fish before wrapping it up. I've made these numerous times, sometimes using broccoli slaw instead of cabbage. Good with some browned potatoes and a colorful side like yellow squash or snow peas. One is plenty for me, but my husband likes two for dinner.
I wouldn't say these are "worthy of a special occasion" but they are outstanding wraps. I've been using this recipe for years...hell, at this point it's been at least five or six years. It's cheap, it's easy, it's quick, it's filling, and it tastes so good. I usually make four or five times the spice mixture so I can have it around in case I just want to make a batch of these things. Cook up four fillets and save the rest to eat over the next few days. I've subbed in Tilapia but didn't like it as much. It should be pointed out that the wraps can be a wee bit messy if the slaw starts leaking out. It should also be noted that it's best to cook these when you can open a window. There will be some very fragrant smoke and the smell of cajun blackened meat will hang heavy in the air of your house or apartment for a day. If you have any clothes that you don't want to smell like cajun spiced meat, make sure to put them away in a room with the door closed when you're cooking these.
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