Blackened Fish Tacos with Firecracker Slaw

• 1/2 heads Green Cabbage, Thinly Sliced
• 1/2 heads Red Cabbage, Thinly Sliced
• 1/2 spears Dill Pickle, Diced, Plus 1 Tablespoon Of Pickle Juice
• 1 Tablespoon Malt Vinegar
• 1/4 cups Chipotle Mayonnaise Plus Extra For Garnishing Your Taco
• 1 teaspoon Sugar
• 1 teaspoon Celery Seed
• 1 Tablespoon Fresh Lemon Juice
• 2 dashes Sea Salt
• 2 whole Catfish Fillets, Cut Into 2" Chunks
• 1 Tablespoon Freshly Ground Black Pepper
• 1/2 teaspoons Cayenne Pepper
• 1 Tablespoon Cajun Seasoning - Essence Of Emeril
• 2 Tablespoons Peanut Oil
• 1 package Flour Tortillas (8 Count)

1. Heat a cast iron skillet over high heat for at least 10 minutes.
2. While it is heating, prepare the firecracker slaw.
3. Put the sliced cabbage in a medium bowl.
4. In a separate bowl, mix the pickle and juice, malt vinegar, mayo, sugar, celery seed, lemon juice and sea salt.
5. Pour over the cabbage, stir until coated and refrigerate.
6. Rinse the fish filets, pat dry and cut into 2-inch chunks.
7. Evenly distribute the black pepper, cayenne pepper and Cajun seasoning over the fish pieces.
8. Add peanut oil to the preheated skillet, place seasoned filets in hot oil and cook 3-5 minutes on each side until crispy.
9. Remove from oil and set on paper towel to drain grease.
10. Warm the tortillas, put a little chipotle mayo on it, top with several blackened catfish filets, then top with firecracker slaw.

green cabbage, red cabbage, dill, malt vinegar, mayonnaise, sugar, celery, lemon juice, salt, freshly ground black pepper, cayenne pepper, cajun seasoning, peanut oil, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/blackened-fish-tacos-with-firecracker-slaw/ (may not work)