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1
For the coleslaw: In a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro.
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2
In a small bowl, whisk together the lime juice, honey, salt, and pepper.
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3
Add to the coleslaw mixture, tossing gently to coat.
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4
For the remoulade: In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill.
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5
Cover and refrigerate until needed.
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6
For the catfish: In a large Dutch oven, pour the oil to a depth of 2 inches and heat to 350 degrees F.
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7
Cut the catfish into strips.
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8
Combine and whisk together the cornmeal and Cajun seasoning.
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9
Coat the catfish strips in the cornmeal mixture.
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10
Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes.
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11
Drain on paper towels.
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12
Place 2 to 3 catfish strips in the center of each Fried Taco Shell.
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13
Top each evenly with the coleslaw mixture.
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14
Dollop with the remoulade.
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15
Serve with sliced avocado and lime wedges, if desired.
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16
Heat the oil in a Dutch oven to 350 degrees F.
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17
Place the tortilla into the oil, folding into a taco shape using heatproof tongs.
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18
(You will have to hold its shape with the tongs while it fries.)
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19
Fry until golden brown, 2 to 3 minutes.
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20
Drain on paper towels.
