1 13 ounce package frozen H-E-B Great Catch Catfish Strips
3 cups shredded red cabbage
12 corn tortillas
1/2 cup H-E-B creole mustard
1/2 teaspoon chili powder
1/3 cup chopped green onions
Preheat oven to 475 degrees. Bake catfish strips 20 minutes, according to package directions. Cool slightly, then cut strips into 1 inch pieces.
While fish heats, combine the creole mustard, chili powder, and green onions in a small bowl; stir to blend and set aside. Heat tortillas, a few at a time, in a hot, dry skillet or in the microwave, wrapped in a clean towel.
To assemble tacos, spread 2 teaspoons remoulade sauce on each tortilla; top each with fish pieces and a generous amount of shredded cabbage. Serve immediately
No Nutritional Information Available
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