Blackened Fish Tacos with Firecracker Slaw

Heat a cast iron skillet over high heat for at least 10 minutes. While it is heating, prepare the firecracker slaw.

Put the sliced cabbage in a medium bowl. In a separate bowl, mix the pickle and juice, malt vinegar, mayo, sugar, celery seed, lemon juice and sea salt. Pour over the cabbage, stir until coated and refrigerate.

Rinse the fish filets, pat dry and cut into 2-inch chunks. Evenly distribute the black pepper, cayenne pepper and Cajun seasoning over the fish pieces.

Add peanut oil to the preheated skillet, place seasoned filets in hot oil and cook 3-5 minutes on each side until crispy. Remove from oil and set on paper towel to drain grease.

Warm the tortillas, put a little chipotle mayo on it, top with several blackened catfish filets, then top with firecracker slaw.