Here’s an easy way to enjoy fish tacos—tuck golden brown catfish nuggets into tortillas with a quick coleslaw filling.
—MONICA PERRY BOISE, ID
PREP: 10 MIN. + CHILLING • COOK: 10 MIN. • MAKES: 2 SERVINGS
1 1/2 cups coleslaw mix
2 tablespoons finely chopped onion
1/8 teaspoon pepper
1 teaspoon Creole or Cajun seasoning, divided
1/4 cup coleslaw salad dressing
2 tablespoons pancake mix
1/2 pound catfish fillets, cut into 2-inch pieces
1 teaspoon canola oil
4 flour tortillas (6 inches), warmed
1. In a small bowl, combine coleslaw mix, onion, pepper and 1/4 teaspoon seasoning. Stir in salad dressing. Cover and refrigerate for at least 30 minutes.
2. In a resealable plastic bag, combine pancake mix and the remaining seasoning. Add fish; toss to coat.
3. In a small nonstick skillet over medium heat, cook the fish in oil until it is light golden brown on all sides and flakes easily with a fork.
4. Spoon the coleslaw mixture onto tortillas; top with the fish and roll up.
NUTRITION FACTS 2 wraps equals 469 cal., 23 g fat (3 g sat. fat), 62 mg chol., 1207 mg sodium, 39 g carb. (6 g sugars, 2 g fiber), 25 g pro.