Spicy fried catfish strips in tortillas with creamy coleslaw.

Ingredients

Slaw:

• 3 1/2 cups thinly sliced red or green cabbage
• 1/4 cup light mayonnaise
• 1 1/2 tbsp cider vinegar
• 1/2 tsp sugar

Wraps:

• 4 (6 oz) farm-raised catfish fillets
• 1 tbsp flour
• 1 tbsp paprika
• 1 1/2 tsp dried thyme
• 1 1/2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp ground red pepper
• 1 tbsp butter or margarine
• 4 (8-inch) flour tortillas

Steps

1. Combine cabbage, mayonnaise, cider vinegar, and sugar in a bowl, cover and chill.
2. Combine flour, paprika, thyme, oregano, garlic powder, black pepper, salt, and ground red pepper in a shallow dish.
3. Dredge fillets in flour mixture.
4. Melt the butter in a large nonstick skillet over medium-high heat.
5. Add fillets and saute 5 min.
6. Turn fillets over and cook 4 minutes or until fish flakes easily when tested with a fork.
7. Heat the tortillas according to package directions.
8. Cut each catfish fillet lengthwise into 4 pieces.
9. Arrange 4 fillet pieces on each tortilla, top each serving with about 3/4 cup slaw, and roll up.