Weeknight Catfish Wraps
If you want to add more dairy free and pescatarian recipes to your recipe box, Weeknight Catfish Wraps might be a recipe you should try. This recipe makes 2 servings with 409 calories, 25g of protein, and 16g of fat each. For $2.37 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 37 people have made this recipe and would make it again. This recipe from Taste of Home requires salad dressing, pancake mix, catfish fillets, and coleslaw mix. It works well as a main course. From preparation to the plate, this recipe takes approximately 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is tremendous. Similar recipes are Quick Weeknight Asian Turkey Lettuce Wraps, Asian Catfish Wraps, and Cajun Catfish Wraps with Slaw.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon Creole or Cajun seasoning, divided
1 teaspoon canola oil
1/2 pound catfish fillets, cut into 2-inch pieces
1-1/2 cups coleslaw mix
4 flour tortillas (6 inches), warmed
2 tablespoons finely chopped onion
2 tablespoons pancake mix
1/8 teaspoon pepper
1/4 cup coleslaw salad dressing
Equipment:
bowl
ziploc bags
frying pan
Cooking instruction summary:
Directions 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. Yield: 2 servings. Originally published as Weeknight Catfish Wraps in Cooking for 2Summer 2005, p 43 Nutritional Facts 2 wraps (prepared with reduced-fat mayonnaise instead of coleslaw dressing) equals 469 calories, 23 g fat (3 g saturated fat), 62 mg cholesterol, 1,207 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. In a resealable plastic bag, combine the pancake mix and remaining seasoning.
3. Add fish and toss to coat.
4. 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.
5. Spoon coleslaw mixture onto tortillas; top with fish and roll up.
Nutrition Information:
covered percent of daily need
