Fiesta Slaw Recipes

Steps:

• For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes.
• For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat.
• Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish.
• Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F.
• Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish.
• Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions.

Steps:

• In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

Steps:

• METHOD FOR DRESSING:.
• In a small bowl, or measuring cup, whisk together mayonnaise vinegar, lime juice, cumin and salt.
• METHOD FOR TORTILLA STRIPS:.
• Lightly brush one side of tortilla with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on high for 1 minute and 30 seconds, or until crisp.
• METHOD FOR SLAW:.
• In a large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and cilantro; toss with dressing.
• Line serving platter with lettuce leaves. Top with slaw: garnish with tortilla strips.

Steps:

• Combine all ingredients into a large bowl making sure the cabbage and other ingredients are thoroughly incorporated.
• Transfer coleslaw to an airtight container and store in the refrigerator no longer than two days to maintain freshness.
• Note: Add 1-2 tablespoons of diced roasted red pepper for added color.

Steps:

• Prepare canner, jars, and lids according to manufacturer's instructions.
• Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
• Heat to a boil. Reduce heat and simmer 5 minutes.
• Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Process in boiling water canner for 35 minutes, adjusting for altitude.