Heat oil in large skillet (preferably cast iron.) 

Dredge catfish strips in blackened spice and shake off excess. Fry in skillet 2 minutes on each side. 

In another sauté pan heat corn tortillas in a little oil to soften. Remove from pan and keep warm in towel. 

Drain catfish strips on paper towel. Place one strip in middle of tortilla. 

Top with Adobo tartar sauce, pico de gallo and cabbage. Serve with lemon or lime wedge.