Grilled Catfish Tacos with Citrus Slaw

Source: Catfish Institute

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

Prepare grill.

Combine chili powder, oil and lemon/lime juice in a small bowl; brush over both sides of fillets. Arrange in a wire grilling basket coated with cooking spray. Place grilling basket on a grill rack; grill 6-8 minutes on each side until catfish flakes easily when tested with a fork.

Slice fillet; place sliced catfish on a tortilla and top with Citrus Slaw. Squeeze lemon and/or lime over slaw. Garnish with cilantro, if desired.

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

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