Cullen's
Catfish Tacos
1 13 ounce pkg Catfish Strips
3 cups shredded red cabbage
12 corn tortillas
1/2 cup Creole mustard
1/2 teaspoon chili powder
1/3 cup chopped green onions
1. Preheat oven to 475 degrees. Bake catfish strips 20 minutes, according to
package directions. Cool slightly, then cut strips into 1 inch pieces.
2. While fish heats, combine the Creole mustard, chili powder, and green onions
in a small bowl; stir to blend and set aside. Heat tortillas, a few at a time,
in a hot, dry skillet or in the microwave, wrapped in a clean towel.
3. To assemble tacos, spread 2 teaspoons Remoulade sauce on each tortilla; top
each with fish pieces and a generous amount of shredded cabbage. Serve
immediately.
Seafood Sauces
Courage
is not the absence of fear, but rather the judgment that something else is more
important than fear.
- Ambrose Redmoon