Weeknight Catfish Wraps Food

WEEKNIGHT CATFISH WRAPS

Weeknight Catfish Wraps image

In her Boise, Idaho kitchen, Monica Perry tucks catfish "nuggets" and a convenient coleslaw mix into tortillas with tasty results. The fish gets a slight kick from the Creole seasoning.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups coleslaw mix
2 tablespoons finely chopped onion
1/8 teaspoon pepper
1 teaspoon Creole or Cajun seasoning, divided
1/4 cup coleslaw salad dressing
2 tablespoons pancake mix
1/2 pound catfish fillets, cut into 2-inch pieces
1 teaspoon canola oil
4 flour tortillas (6 inches), warmed

Steps:

In a small bowl, combine the coleslaw mix, onion, pepper and 1/4 teaspoon seasoning. Stir in dressing. Cover and refrigerate for at least 30 minutes. , In a resealable plastic bag, combine the pancake mix and remaining seasoning. Add fish and toss to coat., In a small nonstick skillet over medium heat, cook fish in oil until light golden brown on all sides and fish flakes easily with a fork., Spoon coleslaw mixture onto tortillas; top with fish and roll up.

Nutrition Facts : Calories 469 calories, Fat 23g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 1207mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

ASIAN CATFISH WRAPS

Asian Catfish Wraps image

From Cooking Light. If catfish nuggets are not available, buy fillets and cut them into bite-sized pieces. Per serving: 344 calories, 10.4 g fat, 22.8 g protein, 37.8 g carb, 3.7 g fiber, 54 mg cholesterol.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon dark sesame oil, divided
1 lb catfish nuggets
3 cups thinly sliced napa cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup shredded carrot
1/2 cup sliced green onion
1 tablespoon bottled minced fresh ginger
1 tablespoon minced garlic
1/4 cup hoisin sauce
1 teaspoon chili-garlic sauce (Lee Kum Kee)
4 (8 inch) fat free tortillas, warmed

Steps:

Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.
Add in catfish; stir/saute 3 minutes or until done; remove from pan.
Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.
Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.
Remove from heat.
Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.

Nutrition Facts : Calories 244.6, Fat 10.6, SaturatedFat 2.3, Cholesterol 53.8, Sodium 341.9, Carbohydrate 18, Fiber 2.9, Sugar 7.9, Protein 20

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