Catfish Taco with Jalapeño-Cilantro Slaw
4 U.S. Farm-Raised Catfish Fillets
2 tablespoons olive oil
Salt and pepper to taste
16 (6-inch) small corn tortillas
Cilantro, roughly chopped for garnish
PREHEAT grill. Drizzle fillets with olive oil and season with salt and pepper. Grill for 4 minutes on each side, or until they flake easily with a fork. Remove from grill and set aside. When slightly cooled, slice catfish.
HEAT tortillas on the grill for 1 minute per side, being careful not to burn.
ASSEMBLE tacos by placing catfish slices on top of grilled tortillas; top with Jalapeño-Cilantro Slaw, then garnish with fresh cilantro.
10-ounce bag of thin-sliced green cabbage
4 ounces sour cream
2 limes, juiced and zested
1 jalapeño, seeds removed and minced
1 clove garlic, minced
3 tablespoons red onion, minced
1 teaspoon salt
COMBINE ingredients in a bowl and stir well.