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Scott’s Tennessee Catfish Wraps with Slaw

on May 5 | in Food, Issue 6 | by | with No Comments


3 cups red cabbage, thinly sliced
1/4 cup mayo replacement
1 1/2 Tb. cider vinegar
1 tsp. coconut sugar

Combine cabbage, mayo replacement, cider vinegar, and coconut sugar, then set aside.


1 Tb. all-purpose flour
1 tsp. black pepper
1 tsp. garlic powder
1 Tb. paprika
1/4 tsp. red pepper
1 1/2 tsp. thyme
1 1/2 tsp. oregano
4 6-oz. catfish fillets
1 to 2 Tb. coconut oil
4 sprouted grain tortillas

Combine flour and oregano in a low dish. Add coconut oil to pan on med-high heat.

Dredge each catfish fillet in flour mix, then add to the hot pan and sauté until done.

Heat tortillas, then add fish and slaw to each. Bon appetit!

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