Name: Blackened Catfish Tacos
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 tacos
Ingredients: 1/4 cup mayonnaise; 1 tablespoon freshly squeezed lime juice; 1 teaspoon balsamic vinegar; 1 teaspoon sugar; 1/4 head red cabbage, thinly sliced; 1/4 head green cabbage, thinly sliced; 4 yellow corn tortillas; Two 8-ounce skinless American catfish fillets, split lengthwise down the center; 1/4 cup Creole seasoning; 1/2 cup peanut or canola oil; 1/2 small red onion, halved and thinly sliced; 1 avocado, cut into 8 slices; 1/4 cup store-bought thousand island dressing; 1/4 cup fresh cilantro leaves, for garnish, optional

Directions

For the ma and pa slaw: Whisk together the mayonnaise, lime juice, vinegar and sugar in a large bowl. Add the red and green cabbage and toss until thoroughly coated.
For the blackened catfish tacos: Heat a medium skillet over medium heat. Working in batches if necessary, add the tortillas and warm 15 seconds per side; keep warm while you fry the catfish.
Coat one side of each piece of catfish with Creole seasoning. Put the oil in a medium skillet over medium heat; when hot, add the catfish seasoned-side down and cook until blackened, about 5 minutes. Flip, and cook on the second side until an instant-read thermometer reads 145 degrees F., about 5 more minutes.
Put 1 piece of catfish on each tortilla. Top with some slaw, onions and 2 slices of the avocado. Garnish each with a dollop of thousand island dressing and a few leaves of cilantro, if using. Serve immediately.