Cajun Catfish Wraps with Slaw |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw. Ingredients:
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 |
Directions:
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.
|
|