Steam okra for 3-4 minutes.

Prepare a large bowl of ice water.

Remove okra from steamer and place in ice water until chilled.

Thinly slice chilled okra.

Whisk together vinegar, water, salt, and pickling spice in a large bowl.

Place okra, jalapenos, and onion in a large canning jar and fill with pickling liquid.

Securely fasten the lid and refrigerate for at least 5 days.

Whisk together mayo, mustard, Cajun seasoning, hot sauce, lemon or pickle juice, Worcestershire, salt, and pepper for the slaw.

Dress coleslaw mix with the slaw dressing.

Taste and adjust seasoning, adding sugar if too tart.

Season both sides of catfish fillets with salt and pepper.

Mix salt, pepper, and Old Bay seasoning with cornmeal in a shallow bowl.

Lightly beat eggs in a separate, shallow bowl.

Heat oil in a cast iron skillet to medium-high heat.

Dip catfish pieces in egg, then cornmeal, and place in the hot pan.

Cook for 2-3 minutes per side, until crispy.

Place cooked catfish on a paper towel-lined plate.

Repeat until all pieces are cooked.

Build tacos by distributing catfish onto toasted corn tortillas and topping with slaw and pickled okra.