Blackened Catfish Tacos

• 1/4 cup mayonnaise
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon sugar
• 1/4 head red cabbage, thinly sliced
• 1/4 head green cabbage, thinly sliced
• 4 yellow corn tortillas
• Two 8-ounce skinless American catfish fillets, split lengthwise down the center
• 1/4 cup Creole seasoning
• 1/2 cup peanut or canola oil
• 1/2 small red onion, halved and thinly sliced
• 1 avocado, cut into 8 slices
• 1/4 cup store-bought thousand island dressing
• 1/4 cup fresh cilantro leaves, for garnish, optional

1. For the ma and pa slaw: Whisk together the mayonnaise, lime juice, vinegar and sugar in a large bowl.
2. Add the red and green cabbage and toss until thoroughly coated.
3. For the blackened catfish tacos: Heat a medium skillet over medium heat.
4. Working in batches if necessary, add the tortillas and warm 15 seconds per side; keep warm while you fry the catfish.
5. Coat one side of each piece of catfish with Creole seasoning.
6. Put the oil in a medium skillet over medium heat; when hot, add the catfish seasoned-side down and cook until blackened, about 5 minutes.
7. Flip, and cook on the second side until an instant-read thermometer reads 145 degrees F., about 5 more minutes.
8. Put 1 piece of catfish on each tortilla.
9. Top with some slaw, onions and 2 slices of the avocado.
10. Garnish each with a dollop of thousand island dressing and a few leaves of cilantro, if using.
11. Serve immediately.
12. This recipe was created by a contestant during a cooking competition.
13. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

mayonnaise, freshly squeezed lime juice, balsamic vinegar, sugar, red cabbage, green cabbage, corn tortillas, catfish fillets, creole seasoning, peanut, red onion, avocado, storebought, fresh cilantro

Taken from www.foodnetwork.com/recipes/blackened-catfish-tacos.html (may not work)