Creole Seasoning Spicy Fish Tacos

Jun 10, 2019
These easy, spicy fish tacos by The Modern Proper feature pieces of tender, panko-crusted whitefish that have been marinated in Tony's Seafood Marinade, loaded into warm flour tortillas, topped with a crunchy cabbage slaw and drizzled with homemade spicy mayo dressing spiked with Tony's Original Creole Seasoning. What's not to love?
Prep time: 30 Minutes   Cooking time: 10 Minutes   Serves: 6  


1 Lb. Whitefish (Halibut or Tilapia)
1/2 Cup Tony's Seafood Marinade
1 Tbsp. Tony's Original Creole Seasoning
2 Tbsp. Canola Oil
1 Cup Panko
For the Slaw:
1 Cup Mayo
1/4 Cup Fresh-Squeezed Lime Juice
1 Tbsp. Tony's Original Creole Seasoning
2 Cups Shredded Cabbage
1 Jalapeño, Seeded and Diced
1/4 Cup Fresh Cilantro, Minced
1/4 Cup Green Onions, Minced
Green Onions


1: Cut halibut into 2"-3" pieces. In a medium-sized bowl, toss fish with Tony's Seafood Marinade. Refrigerate for 30 minutes.
2: In a small bowl, combine mayo, lime and Tony' Original Creole Seasoning. Mix until smooth.
3: In a medium-sized bowl, toss together cabbage, jalapeños, cilantro, onions and 1/2 of the spicy mayo dressing. Set asside.
4: Preheat oven to 375°F.
5: In a large bowl, mix together 1 tbsp. Tony's Original Creole Seasoning with 1 cup of panko. Working in small batches, dip the marinated fish into the panko mixture until coated and arrange on a large-rimmed baking sheet. Continue with remaining fish. Bake on center rack for 10 minutes.
6: Serve a few chunks of the fish on warm tortillas along with a pile of slaw, avocado, fresh cilantro and a drizzle of the remaining spicy mayo. Enjoy!

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Seafood Marinade
Original Creole Seasoning
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