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* Coleslaw: ½ cup sour cream (or light sour cream)
* 2 tablespoons mayonnaise (or light mayonnaise)
* juice of 2 limes
1 (16-ounce) package coleslaw mix
¼ cup fresh cilantro leaves, chopped
* 1 small bunch green onions, green tops only, thinly sliced
* 1 tablespoon Bruno's Smoked BBQ Chipotle Seasoning
(or your favorite barbecue seasoning), or to taste

* Catfish 4 tablespoons canola oil
* 2 cups all-purpose flour (or whole-wheat flour)
* 1 cup cornmeal
* 1 pound catfish fillets, cut into strips
* 2 tablespoons Bruno's Dry Adobo Seasoning
(or your favorite adobo), or to taste
* 6 (8-inch) flour tortillas (or whole-wheat tortillas)

For the Coleslaw:
1. In medium bowl, combine all of the ingredients. Mix well, then taste and
adjust the seasoning as needed. Place in the refrigerator for about an hour.
For the Shrimp:

2. Heat the oil in a large saucepan. In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned catfish in the cornmeal
mixture, then add to the hot oil one at a time. Fry until golden brown, about 4 minutes. Drain on paper towels. (If you prefer, grill the catfish for a lighter dish.)

4. Heat a medium saute pan over medium-high heat; add a tortilla, and
heat for about 30 seconds on each side.

5. Spoon about 2 tablespoons of slaw in the center of the tortilla; place 2 pieces
catfish on top and fold like a taco. Repeat with the remaining

Tags:  catfish soft tacos with smoked bbq chipotle coleslaw