Catfish Tacos
4 Farm-Raised Catfish fillets
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
½ cup (125 mL) vertically sliced red onion
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) seasoned rice vinegar

For Citrus Slaw: Combine all ingredients in a bowl; tossing gently. Cover and chill.

For 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.