Prepare the Slaw:

• In a large bowl, combine the shredded cabbage, shredded carrots, and chopped green onions.

• In a small bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour over the cabbage mixture and toss until well combined. Set aside in the refrigerator while you prepare the catfish.

Prepare the Catfish:

• Place the catfish strips in a shallow bowl and pour the buttermilk over them. Let them soak for 10-15 minutes.

• In a separate bowl, combine the cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).

• Heat vegetable oil in a large skillet over medium-high heat for frying.

• Dredge each catfish strip in the cornmeal mixture, making sure it’s evenly coated, then carefully add them to the hot oil.

• Fry the catfish in batches, cooking for about 3-4 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.

Assemble the Tacos:

• Warm the tortillas in a dry skillet or microwave.

• Place a few pieces of fried catfish in the center of each tortilla.

• Top with a generous portion of the crunchy slaw.

• Garnish with chopped parsley or cilantro, and add lemon or lime wedges on the side.

Serve:

• Serve the tacos with a side of hot sauce or remoulade, if desired.