Ingredients

Instructions

1. 1

   In a medium mixing bowl, combine the shredded cabbage, mayonnaise, half of the lime juice, and chopped cilantro. Toss well to coat, season with a pinch of salt and pepper, and set aside to let the flavors meld.

2. 2

   In a separate small bowl, whisk together the sour cream and the remaining lime juice to create a simple lime crema. Add a small splash of water if it is too thick to drizzle.

3. 3

   Pat the catfish fillets dry with paper towels. Brush both sides with the melted butter, then coat them generously with the Cajun seasoning, pressing the spice mix in slightly to adhere.

4. 4

   Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat. Once the oil is shimmering, add the fish fillets.

5. 5

   Cook the fish for 3 to 4 minutes on the first side until a dark, flavorful crust forms. Flip and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

6. 6

   Remove the fish from the heat and roughly break it into large chunks.

7. 7

   Warm the tortillas in a dry skillet for about 30 seconds on each side until pliable and slightly toasted.

8. 8

   To assemble, place a generous helping of slaw on each tortilla, top with chunks of the blackened fish, and finish with a drizzle of the lime crema.