Serves 4.

Catfish Tacos

4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

1 tbsp (15 mL) mild or hot chili powder

1 tbsp (15 mL) canola oil

1 tbsp (15 mL) fresh lemon or lime juice

4 10-inch (25 cm) flour tortillas

Lemon and/or lime wedges

Cilantro leaves (optional)

Citrus Slaw

2 cups (500 mL) prepared coleslaw mix

1 cup (250 mL) orange sections, diced

1 cup (250 mL) thinly sliced red bell pepper

1/2 cup (125 mL) vertically sliced red onion

2 tbsp (30 mL) canola oil

2 tbsp (30 mL) seasoned rice vinegar

To prepare Citrus Slaw:

Combine all ingredients in a bowl; tossing gently. Cover and chill.

To prepare Catfish Tacos:

Preheat grill. Combine chili powder, oil and lime juice in a small bowl; brush over both sides of fillets. Arrange in a wire grilling basket coated with cooking spray.

Place grilling basket on a grill rack; grill 6-8 minutes on each side until catfish flakes easily when tested with a fork.

Place 1 fillet on a tortilla, and top with 3/4 cup (175 mL) Citrus Slaw. Squeeze lemon and lime over slaw. Garnish with cilantro, if desired.