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.