Southern-Style Fish Tacos

Ingredients

• 3 large limes, divided
• 4 (6-ounce) catfish fillets, cut into 1-inch-thick strips
• 1 1/2 cups yellow cornmeal
• 2 tablespoons dried parsley flakes
• 2 tablespoons paprika
• 2 teaspoons ground red pepper
• 2 teaspoons lemon pepper
• 2 teaspoons salt
• 1 teaspoon garlic powder
• CRISCO Canola Oil
• 8 (6-inch) corn or flour tortillas, warmed
• 1 cup thinly shredded green cabbage
• 1 cup thinly shredded purple cabbage
• Ranch Salad Dressing
• Bottled salsa
• Toppings: ripe avocado slices, diced and seeded ALABAMA Tomatoes, chopped fresh cilantro

Preparation

1. 1. Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels, and place in bag, shaking to coat.
2. 2. Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325°. Fry catfish, in batches, in hot oil 2 to 3 minutes or until crispy and golden brown. Drain on paper towels.
3. 3. Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa, and toppings. Cut remaining 2 limes into wedges, and serve with tacos.