Cajun Catfish Wraps with Slaw

This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.

Yield: 4 servings (serving size: 1 wrap)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 27%
  • Fat: 11.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.7g
  • Protein: 35.6g
  • Carbohydrate: 36.6g
  • Fiber: 3g
  • Cholesterol: 106mg
  • Iron: 4.7mg
  • Sodium: 918mg
  • Calcium: 126mg

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

Preparation

  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.
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