Tacos prepared with grilled catfish are an excellent source of protein and low in both calories and saturated fat.  

Pair catfish with heart-healthy canola oil. It’s a good source of omega-3 fatty acids, and using it in a marinade or salad dressing can help your family avoid unnecessary saturated fats.  

All of the ingredients in today’s recipe should be available at your local natural and organic food store.  

Grilled Catfish Tacos With Citrus Slaw

Makes 4 servings    

Catfish
1 tablespoon mild or hot chili powder
1/4 cup canola oil
2 tablespoons fresh lemon or lime juice
4 catfish fillets 

Citrus Slaw
2 cups prepared coleslaw mix
1 cup orange sections, diced
1 cup thinly sliced red bell pepper
1/2 cup vertically sliced red onion
1/2 cup vinegar
1/4 cup canola oil
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper

Tacos
4 flour tortillas for soft tacos (10-inch)
Lemon and/or lime wedges
Cilantro leaves (optional)

Preheat grill. Combine chili powder, canola oil and lemon or lime juice in dish. Add fillets and marinate for 20 minutes. Brush marinade over both sides of fillets. Arrange in wire grilling basket coated with canola oil cooking spray. Place grilling basket on grill rack. Grill 6 to 8 minutes on each side or until catfish flakes easily when tested with a fork.  

To prepare coleslaw, combine coleslaw mix, oranges, red bell pepper and red onion in bowl. In small bowl, whisk together vinegar, canola oil, sugar, salt and pepper. Pour over slaw mixture, tossing gently. Cover and chill.

To serve, place 1 fillet on tortilla and top with 3/4 cup Citrus Slaw. Squeeze lemon and/or lime over slaw. Garnish with cilantro, if desired.  

Recipe and photo courtesy of The Catfish Institute and CanolaInfo