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1
Toss the cabbage and salt in a colander set over a plate or baking sheet, put a plate directly on the cabbage, and weight it down with a heavy object, such as a large can of tomatoes or beans, for at least 30 minutes. Drain the cabbage.
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2
Lay out a couple of sheets of paper towels on your countertop. Transfer the cabbage to the paper towels. Roll up the paper towels and, holding it above a bowl, use your hands to squeeze the extra moisture out of the cabbage. Transfer the cabbage to a small bowl and add the crema and adobo sauce.
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3
Season the catfish well on both sides with salt and pepper. Whisk the egg in a medium bowl until just combined; spread the panko on a plate. Dredge each piece of catfish first in the egg, then in the panko, packing the panko lightly onto the fish with your hands to get it to stick.
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4
Line a plate with paper towels. Pour enough canola oil into a large cast-iron skillet to come to a depth of 1/2 inch and turn the heat to medium-high. When the oil starts to shimmer, add the fish and fry without turning until the panko crumbs are a deep golden brown, 2 to 4 minutes. Turn and fry until golden brown on the other side, another 2 to 4 minutes. Transfer the fish to the paper towel-lined plate. (Alternatively, preheat the oven to 425u00b0F. After coating the fish, transfer it to a small rack set on a baking sheet and bake for 10 to 12 minutes, or until lightly golden brown and crisp.)
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5
While the fish is frying or baking, warm the tortillas and wrap in aluminum foil to keep warm.
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6
To make the tacos, lay the tortillas out on a plate. Divide the fish strips among the tortillas. Top with the chipotle slaw, salsa verde, a squeeze of lime, and cilantro, and eat.
