Cajun Catfish Wraps with Slaw

We love catfish!

• Slaw:
  
• 3 1/2 cups shredded cabbage, or shredded coleslaw
  
• 1/4 cup light mayonnaise
  
• 4 1/2 teaspoons cider vinegar
  
• 1/2 teaspoon sugar
  
• Wraps:
  
• 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
  
• 24 ounces farm-raised catfish fillets
  
• 5 8-inch flour tortillas

1. To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.

2. Heat oven to 450°.

3. To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish. Dredge fillets in flour mixture. Place fillets on foiled line cookie sheet and spray with cooking spray. Flip, and spray on other side. Bake for approximately 8 minutes, turn fillets over and bake for another ten minutes or until fish flakes easily with fork.

4. 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.

 

Source: Cooking Light

Servings/Yield: 5