Prepare the Slaw:
In a large bowl, combine the shredded cabbage and carrots. In a separate small bowl, mix the mayonnaise, apple cider vinegar, honey, salt, pepper, and Dijon mustard (if using). Pour the dressing over the cabbage mixture and toss to coat. Set aside in the refrigerator to chill.

Prepare the Catfish:
In a shallow bowl, whisk together the cornmeal, flour, paprika, garlic powder, cayenne, salt, and black pepper. Dip each catfish fillet into the buttermilk, then dredge it in the cornmeal mixture, ensuring it’s well-coated.

Fry the Catfish:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the catfish fillets and fry for 3-4 minutes per side or until golden brown and crispy. Remove the catfish from the oil and drain on paper towels.

Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave. Break the catfish fillets into smaller pieces and place them in the center of each tortilla. Top with a generous scoop of the crunchy slaw, and garnish with fresh cilantro.

Serve:
Serve the tacos with lime wedges on the side for a burst of freshness.