Catfish Tacos With Spicy Red Cabbage Slaw

• 8 corn tortillas or flour -- gluten-free if you use corn tortillas
• 1/4 cup extra-virgin olive oil plus 2 teaspoons
• 2 tablespoons fresh lime juice (about 2 limes)
• sea salt
• 1/2 head red cabbage small, thinly shredded
• 1 serrano peppers minced
• 1 handful fresh cilantro chopped
• 14 ounces catfish fillets preferably one whole fillet
• freshly ground black pepper
• avocado for topping, as desired
• salsa for topping, as desired
• lime wedges for topping, as desired
• fresh cilantro for topping, as desired

1. Preheat the oven to 250 u0b0 F. Stack the tortillas in the center of a sheet of foil Wrap loosely to close. Place in the oven to heat while you prepare the fish and slaw. Alternatively, you can heat the tortillas on a grill just before you're ready to serve the tacos.
2. Prepare the slaw: In a medium bowl, whisk 1/4 of the olive oil and the lime juice until well-combined. Season with salt. Add the cabbage, serrano pepper, and cilantro; toss until fully coated. Let sit at room temperature while you cook the fish.
3. Season the fillet with salt and pepper.
4. In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium-high heat until shimmering. Carefully place the fish in the pan. Cook, undisturbed, until lightly golden on the underside, 6 to 7 minutes. Turn the fish over and continue cooking until lightly golden and opaque in the center, 6 to 7 minutes more depending on thickness.
5. To serve, arrange the catfish, slaw, ad desired toppings on a large platter. Serve family style, letting everyone assemble their own tacos.

corn tortillas, extravirgin olive oil, lime juice, salt, cabbage, serrano peppers, cilantro, fillet, freshly ground black pepper, avocado, salsa, lime wedges, fresh cilantro

Taken from www.yummly.com/recipe/Catfish-Tacos-with-Spicy-Red-Cabbage-Slaw-2301984 (may not work)