Tex Mex Catfish Fajitas

• 1 1/4 lb. catfish fillets
• pinch of cayenne hot pepper
• flakes and dried oregano
• 8 (8-inch) flour tortillas
• 1/4 c. lime juice
• 1 clove garlic, minced
• 1/2 c. sour cream for yogurt
• hot salsa

1. Pat fish dry.
2. Place in non-metallic dish.
3. Stir together pepper flakes, lime juice and oregano and pour over fish. Refrigerate, covered, for 1 hour, turning occasionally.
4. Wrap tortillas in foil and warm while broiling fish on nonstick baking sheet.
5. Arrange fish in single layer.
6. Broil 4 inches from broiler 5 to 7 minutes or until fish flakes easily with fork, turning only thicker pieces.
7. Divide fish evenly among tortillas, arranging fish down center of each.
8. Top with sour cream and salsa.
9. Fold over bottom and 2 sides to enclose filling.

catfish fillets, cayenne hot pepper, oregano, flour tortillas, lime juice, clove garlic, sour cream, hot salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581669 (may not work)