Southern Style Catfish Tacos

• 3 large limes, divided
• 4 (6 ounce) catfish fillets, skin removed and cut into 1-inch-thick strips
• 1 1/2 cups yellow cornmeal
• 2 tablespoons dried parsley flakes
• 2 tablespoons paprika
• 2 teaspoons ground red pepper
• 2 teaspoons lemon pepper
• 2 teaspoons salt
• 1 teaspoon garlic powder
• vegetable oil
• 8 (6 inch) corn tortillas or (6 inch) flour tortillas, warmed
• 1 cup thinly shredded green cabbage
• 1 cup thinly shredded purple cabbage
• creamy ranch salad dressing (Marie's is the best)
• salsa
• Toppings
• ripe avocado, sliced
• tomatoes, diced
• fresh cilantro, minced
• sour cream

1. Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels and place in bag, shaking to coat.
2. Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325 degrees. in batches, fry catfish in the hot oil 2 - 3 minutes or until crispy and golden brown. Drain on paper towels.
3. Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa and toppings. Cut remaining 2 limes into wedges and serve with tacos.

catfish fillets, yellow cornmeal, parsley flakes, paprika, ground red pepper, lemon pepper, salt, garlic, vegetable oil, corn tortillas, green cabbage, purple cabbage, ranch salad dressing, salsa, toppings, avocado, tomatoes, fresh cilantro, sour cream

Taken from www.food.com/recipe/southern-style-catfish-tacos-484698 (may not work)