This is an exceptionally good taco. Catfish grilled and topped with green chili's topped with broccoli slaw and then crowned with Pico de Gallo. Flavor upon Flavor upon Flavor... These tacos are as exciting as they sound and better yet, they taste great.  The average fish taco starts out at  250 mg's sodium per taco and climbs very quickly to well over 1000 mg's depending where they are made.  This exceptional Baja flavor explosion is only 86 mg's per 2 tacos. You can really enjoy this one totally guilt free...
Grilled Baja Catfish Tacos                                              Serving's:  4 ( 2 Tacos per serving )
Per Serving: - Calories 347; Sodium 86mg; Fat 9 g; Protein 26 g; Carbohydrate 43 g; Cholesterol 66 mg; Dietary fiber 3 mg.
Note: see Ingredients for good sources of hard to find ingredients.
Mama Carol's Seafood Rub        Mix together and rub into Seafood.
1/4     tsp   ground cloves, ground ginger
1/2     tsp   allspice, cayenne pepper, celery seeds, chili powder, cinnamon, 
         marjoram, parsley, paprika, thyme
3/4     tsp    garlic powder, onion powder
1        tsp    cumin
1 1/2  tsp    ground bay leaves, black pepper, dry mustard

Place all ingredients in a spice grinder and pulse for 1 minute 
making sure all spices are well blended
From Our Unsalted Heart To Yours...
Seasoning Cat Fish
With a paper towel, dry your fish fillets. Season each fillet with Mama Carol's Seafood Rub by sprinkling onto fish then rubbing the seasoning in. Cover the fillets with plastic wrap and place into the refrigerator for 30 minutes to an hour, allowing the fish to combine flavors.
Broccoli Slaw
In a large bowl place: Cole slaw mix, chopped broccoli, 2 Tbsp minced red onion, 1 tsp minced Jalapeno pepper, 1 Tbsp chopped Cilantro, 2 tsp Honey and 2 tsp Lime juice.
Combine all ingredients by mixing well. Cover bowl and place in refrigerator for 30 minutes to an hour to allow the slaw to marinate.
Pico de Gallo
In a large bowl place: diced tomatoes, minced red onion, 4 ounces green chilies, chopped cilantro, red wine vinegar, black pepper, thyme, parsley, marjoram and if desired an optional minced jalapeno pepper for more heat.
Combine all ingredients to blend. Place in refrigerator for 30 minutes to allow the flavors to marinate together.

Cooking Catfish
In a large skillet: place garlic & oil together and heat to medium high. When the garlic is just starting to turn light brown place fish fillets in skillet. Cook for 1 minute on each side till a nice crust forms on the outside of the fish.
Pour 3 ounces of green chilies on top of fish and cook for 3 minutes more. 
Fish will be tender and flakey when done.
Time to Serve
Place one corn tortilla in a dish. Place 2 ounces of Fish on top of Tortilla then Broccoli Slaw on top of Fish and Pico de Gallo on top of slaw. 

Your Taco is now ready to Enjoy.

Catfish Fillets
Green Chili Peppers - chopped
Corn Tortillas
Cole Slaw Cabbage Mix
Broccoli - chopped small
Cilantro - chopped
Lime - juiced
Red Onion - minced
Extra Virgin Olive Oil
Non-stick Olive Oil Spray
Ground Black Pepper
Red Wine Vinegar
Mama Carol's Seafood Rub 
(recipe below)
The UnSalted Heart .com

Healthy Recipes With Great Taste 
Designed To Help Lower Your Sodium For Life

A Heart Healthy Life Style
ounce can
5 1/2"
ounces / 2 cups
ounces / 1 cup