Ingredients
1 1/2
lbs catfish fillets
2
tablespoons blackening seasoning
4
cups coleslaw mix
1/3
cup crema (Mexican-style cream) or sour cream
1
tablespoon chopped fresh cilantro
1
tablespoon lime juice
1
teaspoon sugar
1/2
teaspoon salt
8
flour tortillas (6 inch)
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
medium avocado, pitted, peeled and diced
8
lime wedges
Preparation
Rub catfish fillets with blackening seasoning.
In large bowl, place coleslaw. In small bowl, stir crema, cilantro, lime juice, sugar and salt. Add to coleslaw mix; toss well. Cover; refrigerate 15 minutes.
Meanwhile, spray grill rack with cooking spray. Heat gas or charcoal grill. Place fish on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until fish flakes easily with fork. Grill tortillas 1 minute. Divide fish evenly among tortillas. Top evenly with coleslaw, salsa and avocado. Serve with lime wedges.
