Grilled Catfish-Slaw Wraps |  |
Ingredients
| 2 | tbsp.
flour
| | 2 | tbsp.
paprika
| | 2 | tsp.
dried oregano
| | 1/2 | tsp.
salt
| | 1/4 | tsp.
ground red pepper or cayenne
| | 1/4 | tsp.
black pepper
| | 4 | 6-oz.
catfish fillets
| | 2 | tbsp.
butter or margarine, melted
| | 4 | cups
thinly sliced red or green cabbage
| | 1/4 | cup
mayonnaise
| | 1 1/2 | tbsp.
cider vinegar
| | 1/2 | tsp.
sugar
| | 4 | 8-inch
flour tortillas
|
| |
Directions
 | Combine flour, paprika, oregano, salt, red pepper and black pepper in shallow dish. Dredge fillets in flour mixture; drizzle with melted butter. |  | Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Grill fish, covered, 7 minutes on each side or until fish flakes with fork. |  | To prepare slaw, combine cabbage, mayonnaise, cider vinegar and sugar in bowl; cover and chill. |  | Heat tortillas according to package directions. Cut each catfish fillet lengthwise into 4 strips. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up. |
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