Southern Style Catfish Tacos - cooking recipe

Ingredients

3 large limes, divided
4 (6 ounce) catfish fillets, skin removed and cut into 1-inch-thick strips
1 1/2 cups yellow cornmeal
2 tablespoons dried parsley flakes
2 tablespoons paprika
2 teaspoons ground red pepper
2 teaspoons lemon pepper
2 teaspoons salt
1 teaspoon garlic powder
vegetable oil
8 (6 inch) corn tortillas or (6 inch) flour tortillas, warmed
1 cup thinly shredded green cabbage
1 cup thinly shredded purple cabbage
creamy ranch salad dressing (Marie's is the best)
salsa
Toppings
ripe avocado, sliced
tomatoes, diced
fresh cilantro, minced
sour cream

Preparation

Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels and place in bag, shaking to coat.
Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325 degrees. in batches, fry catfish in the hot oil 2 - 3 minutes or until crispy and golden brown. Drain on paper towels.
Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa and toppings. Cut remaining 2 limes into wedges and serve with tacos.