Blackened Catfish Taco

Ingredients:

Nonstick Cooking Spray
8oz Catfish Filet
1 teaspoons Chef Paul Prudhommes Seafood Magic Seasoning
4 teaspoons Chef Paul Prudhommes Magic Salt Free Seasoning
4 Corn Tortilla's
1 cup Savoy Cabbage, finely shredded
1/2 cup red onion, finely sliced
4 teaspoons Pickled Jalepeno, sliced
4 tablespoons Nonfat Greek-style Yogurt
Juice from 1/2 Lime
2 tablespoons Cilantro, finely chopped
Garnish: Cilantro, Lime Wedge and Tomato Slice

Directions:

To make sauce in a small bowl add yogurt, lime juice, and chopped cilantro, mix and chill.

Spray paper towel with nonstick cooking spray and whip grill area. Heat grill to medium to high heat. Season the catfish filet on both sides before placing on the grill. Grill each side approximately 3-4 minutes. Warm the tortilla's on the same hot grill, flipping at least once on each side, being careful not to burn. Remove fish and tortilla from grill to a platter.

To plate the taco place tortilla, spread 1/4 of the yogurt mixture on the tortilla, place 1/4 cup cabbage, 1/4 of the fish filet, red onion and jalepeno slices. Garnish with fresh cilantro, lime wedge and tomato slice.

Servings - 4 servings
Per serving = 1taco = POINTS® value 3*
137.5calories/2.1gfat/1.95gfiber