Description Edit

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

Ingredients Edit

Slaw Edit

Wraps Edit

Directions Edit

Slaw Edit

  1. Combine the first 4 ingredients in a bowl; cover and chill.

Wraps Edit

  1. Combine flour and next 7 ingredients (flour through red pepper) in a shallow dish.
  2. Dredge fillets in flour mixture.
  3. Melt the butter in a large nonstick skillet over medium-high heat.
  4. Add fillets; saute 5 minutes.
  5. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.
  6. Heat the tortillas according to package directions.
  7. Cut each catfish fillet lengthwise into 4 pieces.
  8. Arrange 4 fillet pieces on each tortilla; top each serving with about ¾ cup slaw, and roll up.

Nutritional information Edit

Serving size: 1 wrap.

  • calories 397 (27% from fat) | fat 11.7g (sat 3.7g, mono 3.9g, poly 2.7g) | protein 35.6g | carb 36.6g | fiber 3g | chol 106mg | iron 4.7mg | sodium 918mg | calc 126mg
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