W H A T ’S C O O K I N G
f Q
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CATFISH AND SLAW TACOS
The flavors draw on two influences, a little
bit Southern, a little bit city chic.
PREP: 15MIN. COOK:
8
MIN.
i
lb. fresh or frozen catfish fillets
1
lime
'/4
cup mayonnaise or salad dressing
V2
tsp. bottled hot pepper sauce
'/2
a small head cabbage, shredded
(about 2 V2 cups)
1
Tbsp. Cajun seasoning
V4
cupcornmeal
V4
cup all-purpose flour
V4
cup vegetable oil (more as needed)
16
4-inch corn tortillas or eight 8-inch
flour tortillas
4
.
Wrap tortillas in paper towels. Heat in
microwave oven on
10 0
% power (high) for
1 minute (or toast in a dry skillet; see “Bring
Out the Best in Tortillas,” page 166). If using
corn tortillas, stack two for each taco, or use
one flour tortilla for each taco. Top with
2 or 3 pieces of fish and some of the slaw.
Reserve remaining dressing to serve with
tacos. Serve with limes, reserved dressing,
and additional hot pepper sauce. Serve
immediately,
makes
stacos
.
EACH TACO310
cal, 18 g fat (3gsat.fat),
29 mgchol, 150 mg sodium, 26gcarbo,2gfiber,
12 g pro. Daily Values: 4% vit. A, 23% vit. C,
3% calcium, 7% iron.
£i)
Lime wedges
Bottled hot pepper sauce (optional)
1
.
Thaw fish if frozen; set aside. For slaw,
squeeze about 3 tablespoons juice from
lime. In medium bowl combine juice,
mayonnaise, and
V
2
teaspoon hot pepper
sauce. Add cabbage; toss to coat. Set aside
2
.
Rinse fish; pat dry with paper towels.
Cut fish in 1-inch strips. Toss strips with
Cajun seasoning. In large bowl combine
cornmeal and flour. Add catfish strips.
Toss to coat with cornmeal mixture.
3
.
In large skillet cook catfish strips, half at
a time, in hot oil over medium heat about
2 to 3 minutes per side or until golden
brown and fish flakes when tested with a
fork. Remove from skillet.
PICK A TORTILLA
1
. FLO U R : sm o o th texture, v e ry m ild
2
. C O R N : ro b u st texture, m ild
c o rn fla v o r
f.
3
. W H O L E W H EA T:
i f
robust texture,
“w heaty” flavo r
2
4
. G L U T E N -F R E E :
^
‘
m ad e w ith rice
g
.
flo u r; sm o o th
R w R I
texture, m ild
J g j j g g f c
rice flavo r
M
_____
___
BETTER HOMES AND GARDENS AUGUST
2009
1 6 9
!r
I
'
...AND SMART CAN BE
:
D E L I C I O U S !
Savory Stuffed Zucchini
Serves:
4
Preparation Time:
20
minutes
Cook Time:
35
minutes
5
medium zucchini, halved lengthwise
3
Tbsp. I Can’t Believe It’s Not Butter!* Spread
1 medium onion, chopped
1 red bell pepper, finely chopped
3
cloves garlic, finely chopped
1 / 2 tsp. dried oregano leaves, crushed
1/4
cup grated Parmesan cheese
Preheat
oven to
375
? Scoop out pulp from
8 zucchini halves; set aside. Arrange zucchini
halves on baking sheet. Meanwhile, coarsely
chop remaining zucchini and pulp.
M elt spread in nonstick skillet over medium-
high heat and cook chopped zucchini and onion,
stirring occasionally, until vegetables are tender.
Add
red pepper, garlic and oregano. Cook,
stirring frequently,
1
minute; cool slightly. Evenly
spoon vegetable mixture into zucchini halves.
Top with cheese.
B ake
30
minutes or until tender.
Visit NowYouKnowBetter.com/Recipes
for more recipe ideas.
"contains 8goffat(2g sat fat Og fans fa»)p<r wing
£>2009 Undo«*
I Can’t Believe It’s Not Butter!" has
70
% less saturated fat than butter,
no trans fat* and the fresh butter
taste you love.
