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Weeknight Catfish Wraps

 Weeknight Catfish Wraps
In her Boise, Idaho kitchen, Monica Perry tucks catfish "nuggets" and a convenient coleslaw mix into tortillas with tasty results. The fish gets a slight kick from the Creole seasoning.
2 ServingsPrep: 10 min. + chilling Cook: 10 min.

Ingredients

  • 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

Directions

  • In a small bowl, combine the coleslaw mix, onion, pepper and 1/4
  • teaspoon seasoning. Stir in dressing. Cover and refrigerate for at
  • least 30 minutes.
  • In a resealable plastic bag, combine the pancake mix and remaining
  • seasoning. Add fish and toss to coat.
  • In a small nonstick skillet over medium heat, cook fish in oil until
  • light golden brown on all sides and fish flakes easily with a fork.
  • Spoon coleslaw mixture onto tortillas; top with fish and roll up.
  • Yield: 2 servings.
Nutritional Facts: 2 wraps (prepared with reduced-fat mayonnaise instead of coleslaw dressing) equals 469 calories, 23 g fat (3 g saturated fat), 62 mg cholesterol, 1,207 mg sodium,

2 of 2

Weeknight Catfish Wraps (continued)

Nutritional Facts: 39 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.