Ingredients
1-1/2 cups coleslaw mix2 tablespoons finely chopped onion1/8 teaspoon pepper1 teaspoon Creole or Cajun seasoning, divided1/4 cup coleslaw salad dressing2 tablespoons pancake mix1/2 pound catfish fillets, cut into 2-inch pieces1 teaspoon canola oil4 flour tortillas (6 inches), warmed
Preparation
In a small bowl, combine the coleslaw mix, onion, pepper and 1/4 teaspoon seasoning. Stir in dressing. Cover and refrigerate for at least 30 minutes.
In a resealable plastic bag, combine the pancake mix and remaining seasoning. Add fish and toss to coat.
In a small nonstick skillet over medium heat, cook fish in oil until light golden brown on all sides and fish flakes easily with a fork.
Spoon coleslaw mixture onto tortillas; top with fish and roll up.
