TENNESSEE FISH TACOS WITH CREAMY JALAPEÑO SLAW

I call these “Tennessee tacos” because you probably won’t find fresh catfish tacos anywhere by the beach. Our ponds and lakes in Tennessee are full of good catfish, usually perfect for frying but also for grilled tacos.

JALAPEÑO SLAW

3 cups thinly sliced green cabbage

3 cups thinly sliced purple cabbage

½ cup sour cream

¼ cup mayonnaise

2 tablespoons fresh lime juice

1 tablespoon finely chopped jalapeño pepper

2 tablespoons sliced green onions

¼ teaspoon salt

FISH TACOS

¼ teaspoon chipotle chili powder

½ teaspoon paprika

½ teaspoon ground cumin

½ teaspoon salt

1 ½ pounds catfish filets

Flour tortillas

For the slaw, place the green and purple cabbage in a large bowl. In a small bowl mix together the sour cream, mayonnaise, lime juice, jalapeños, green onions, and salt. Pour the dressing over the cabbage, and toss to coat the cabbage completely. Refrigerate the slaw until you are ready to serve.

For the fish tacos, mix together the chili powder, paprika, cumin, and salt in a bowl. Sprinkle the spice mixture all over the catfish filets.

Heat the grill to medium-high heat. Grill the fish for 3 minutes per side, or until it is flaky. Meanwhile, wrap the tortillas in aluminum foil, and place them on the grill to heat. Remove the fish and tortillas from the grill, and use two forks to flake the fish apart. Assemble the tacos and top them with the slaw.

MAKES 4 TO 6 SERVINGS.

TIP: Be sure your grill is very clean and oiled before grilling this delicate fish.