GRILLED SOUTHERN CATFISH TACOS ENJOY DAN:

GRILLED SOUTHERN CATFISH TACOS by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound catfish

1 cup of buttermilk.

1-jalapeno, sliced

1 teaspoon chili powder

1-1/2- tablespoons lime juice

Sea salt and freshly ground black pepper to taste

1/4-cup fresh cilantro

12-14 (6 inch) corn tortillas

Lime wedges for serving

CABBAGE SLAW:

1/2-head head green cabbage, cored

1/2-red onion

3 tablespoons fresh cilantro divided

1/2-cup sour cream

1 Serrano Chile pepper, finely chopped

1 tablespoon smoked chipotle hot sauce

1 tablespoon Mexican oregano

1 tablespoon lime juice

1-tablespoons honey

DIRECTIONS:    (PRE-HEAT GRILL TO MEDIUM-HEAT)

1.   Add buttermilk, jalapeno, chili powder, lime juice, 1/2-the cilantro, and S & P.

2.   Add the catfish and marinate for 30 minutes.

3.   Brush the grill grates with olive oil.

4.   Remove fish from marinate and grill 4 minutes per side.

5.   Remove to a plate and brake fish into chunks, sprinkle with lime juice.

6.   Grill corn tortillas unit warm and soft.

7.   To assemble tacos, place a spoonful of fish onto the center of warmed tortilla.

8.   Top with cabbage slaw.

9.   Garnish with lime wedges and cilantro.

CABBAGE SLEW:

Using a grater attachment for a food processor.

Shred the cabbage, and red onion, and add to a bowl.

Mix in sour cream, and next 5 ingredients.

1.   Add the dressing to the grated cabbage, let marinate for 30 minutes or up to 8 hours.

ENJOY DAN:                                                      BON-APPETITE!!