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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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In her Boise, Idaho kitchen, Monica Perry tucks catfish nuggets and a convenient coleslaw mix into tortillas with tasty results. The fish gets a slight kick from the Creole seasoning. Ingredients:
1-1/2 cups coleslaw mix |
2 tablespoons finely chopped onion |
1/8 teaspoon pepper |
1 teaspoon creole or cajun seasoning, divided |
1/4 cup coleslaw salad dressing |
2 tablespoons pancake mix |
1/2 pound catfish fillets, cut into 2-inch pieces |
1 teaspoon canola oil |
4 flour tortillas (6 inches), warmed |
Directions:
1. In a small bowl, combine the coleslaw mix, onion, pepper and 1/4 teaspoon seasoning. Stir in dressing. Cover and refrigerate for at least 30 minutes.
2. In a resealable plastic bag, combine the pancake mix and remaining seasoning. Add fish and toss to coat.
3. In a small nonstick skillet over medium heat, cook fish in oil until light golden brown on all sides and fish flakes easily with a fork.
4. Spoon coleslaw mixture onto tortillas; top with fish and roll up. Yield: 2 servings.
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