PUBLISHED: 5:14 PM on Wednesday, April 20, 2005
Grilled Catfish Tacos With Citrus Slaw


1 Tbsp. mild or hot chili powder

1/4 cup canola oil

2 Tbsp. fresh lemon or lime juice

4 U.S. Farm-Raised Catfish fillets

Citrus Slaw

2 cups prepared coleslaw mix

1 cup orange sections, diced

1 cup thinly sliced red bell pepper

1/2 cup vertically sliced red onion

1/2 cup vinegar

1/4 cup canola oil

3 Tbsp. sugar

1 tsp. salt

1/4 tsp. pepper


4 flour tortillas for soft tacos (10")

Lemon and/or lime wedges

Cilantro leaves (optional)

Preheat grill. Combine chili powder, canola oil and lemon or lime juice in dish. Add fillets and marinate for 20 minutes. Brush marinade over both sides of fillets. Arrange in wire grilling basket coated with canola oil cooking spray. Place grilling basket on grill rack. Grill 6 to 8 minutes on each side or until catfish flakes easily when tested with a fork.

To prepare coleslaw, combine coleslaw mix, oranges, red bell pepper and red onion in bowl. In small bowl, whisk together vinegar, canola oil, sugar, salt and pepper. Pour over slaw mixture, tossing gently. Cover and chill.

To serve, place 1 fillet on tortilla and top with 3/4 cup Citrus Slaw. Squeeze lemon and/or lime over slaw. Garnish with cilantro, if desired.

Makes 4 servings.