Catfish Taco With Jalapeño-Cilantro Slaw
4 Simmons 5-7 oz. Fillets.
2 tablespoons olive oil.
Salt and pepper to taste.
16 (6-inch) small corn tortillas.
Cilantro, roughly chopped for garnish.
10-ounce bag of thin-sliced green cabbage.
4 ounces sour cream.
2 limes, juiced and zested.
1 jalapeño, seeds removed and minced.
1 clove garlic, minced.
3 tablespoons red onion, minced.
1 teaspoon salt.
Preheat grill. Drizzle fillets with olive oil and season with salt and pepper. Grill for 4 minutes on each side, or until they flake easily with a fork. Remove from grill and set aside. When slightly cooled, slice catfish.
Heat tortillas on the grill for 1 minute per side, being careful not to burn.
Assemble tacos by placing catfish slices on top of grilled tortillas; top with Jalapeño-Cilantro Slaw, then garnish with fresh cilantro.
Combine ingredients in a bowl and stir well.