1 head red cabbage
1 small yellow bell pepper, diced
1 jalapeño, diced
8 catfish filets
Cajun seasoning to taste
8 flour tortillas
Crema or sour cream
Queso fresco or low sodium Feta
To make "Mardi Gras Slaw," first shred cabbage. In a bowl, combine cabbage with bell pepper, jalapeno and balsamic vinaigrette. Cover and set aside.
Heat a skillet to medium high heat.
Season catfish liberally with Cajun seasoning then cook in pan with a little oil until done.
Heat tortillas just enough to make them pliable in a warm skillet or microwave oven.
Assemble tacos with catfish, slaw, cheese and a drizzle of cream.
Sip & Chew with Mike and Stu
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ABOUT THE GUEST:
Stu Reb Donald is a celebrity chef and the author of Dinner Conversations: 39 Interviews with America's Favorite Culinary Movers and Shakers.
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