Southern Catfish Tacos + Pickled Okra



Pickled Okra:
½-¾ lb. okra
1 cup cider vinegar
1 cup water
2 Tbsp. kosher salt
3 Tbsp. pickling spice
4 fresh jalapenos, thinly sliced
1 red onion, thinly sliced

¾ cup canola oil mayonnaise
¼ cup horseradish mustard
1 Tbsp. Cajun seasoning
1 Tbsp. Louisiana hot sauce
1 Tbsp. lemon and/or pickle juice
Splash Worcestershire sauce
Dash of coarse salt and ground black pepper
14 oz. bag coleslaw mix

Catfish & Tacos:
1 lb. fresh catfish fillets, patted dry and chopped in strips
Dash coarse salt and ground black pepper
1-2 Tbsp. old bay seasoning
1-2 cups corn meal
2 large eggs
2 Tbsp. corn or canola oil
8-10 corn tortillas, lightly toasted