30-Minute Seafood Marinade 
Original Creole Seasoning 
Crispy Beef and Potato Skewers
Crispy potatoes, juicy beef, and plenty of Tony’s flavor, what’s not to love? These beef and…
Get RecipeThese easy, crispy fish tacos by The Modern Proper feature pieces of tender panko-crusted whitefish 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?!?
Ingredients
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1 Pound Whitefish (Halibut or Tilapia)
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1/2 Cup Tony’s Seafood Marinade
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1 Tablespoon Tony’s Original Creole Seasoning
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2 Tablespoons Canola Oil
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1 Cup Panko
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1 Cup Mayo
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1/4 Cup Fresh-Squeezed Lime Juice
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1 Tablespoon Tony’s Original Creole Seasoning
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2 Cups Cabbage, Shredded
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1 Jalapeño, Seeded and Diced
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1/4 Cup Fresh Cilantro, Minced
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1/4 Cup Green Onions, Minced
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Tortillas
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Avocado
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Lime
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Cilantro
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Green Onions
- Clear
Directions
- Cut fish into 2″-3″ pieces. In a medium-sized bowl, toss fish with Tony’s Seafood Marinade. Refrigerate for 30 minutes.
- In a small bowl, combine mayo, lime and Tony’s Original Creole Seasoning. Mix until smooth.
- In a medium-sized bowl, toss together cabbage, jalapeños, cilantro, onions and half of the spicy mayo dressing. Set aside.
- Preheat oven to 375°F.
- In a large bowl, mix together 1 tablespoon 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.
- 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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