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Grilled Catfish Tacos with Citrus Slaw




  • 4 (6 ounce) U.S. Farm-Raised Catfish fillets
  • 1 tablespoon mild or hot chili powder
  • 1 tablespoon canola oil
  • 1 tablespoon fresh lemon or lime juice
  • 4 flour tortillas, "soft taco" (10-inch) size
  • Citrus Slaw
  • Lemon and/or lime wedges
  • Cilantro leaves, optional

Citrus Slaw

  • 2 cups prepared cole slaw mix
  • 1 cup orange sections, diced
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup vertically sliced red onion
  • 2 tablespoons canola oil
  • 2 tablespoons seasoned rice vinegar


  1. Prepare grill.
  2. Combine chili powder, oil and lemon/lime juice in a small bowl; brush over both sides of fillets.
  3. Arrange in a wire grilling basket coated with cooking spray.
  4. Place grilling basket on a grill rack; grill 6-8 minutes on each side until catfish flakes easily when tested with a fork.
  5. Slice fillet; place sliced catfish on a tortilla and top with Citrus Slaw.
  6. Squeeze lemon and/or lime over slaw.
  7. Garnish with cilantro, if desired.
  8. Citrus Slaw: Combine all ingredients in a bowl; tossing gently. Cover and chill.

Yield: 4 servings. Per serving: 518 calories; 38 g carbohydrates; 27 g fat; 33 g protein; 559 mg sodium; 80 mg cholesterol; 3 g fiber

Source: Catfish Institute


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