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Crispy Cajun Fish Tacos

Prep Time

30 minutes

Cook Time

10 minutes

Servings

4-6 people

These 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?!?

Crispy Cajun Fish Tacos

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Ingredients

  • 1 Pound Whitefish (Halibut or Tilapia)

  • 1/2 Cup Tony’s Seafood Marinade

  • 1 Tablespoon Tony’s Original Creole Seasoning

  • 2 Tablespoons Canola Oil

  • 1 Cup Panko

  • 1 Cup Mayo

  • 1/4 Cup Fresh-Squeezed Lime Juice

  • 1 Tablespoon Tony’s Original Creole Seasoning

  • 2 Cups Cabbage, Shredded

  • 1 Jalapeño, Seeded and Diced

  • 1/4 Cup Fresh Cilantro, Minced

  • 1/4 Cup Green Onions, Minced

  • Tortillas

  • Avocado

  • Lime

  • Cilantro

  • Green Onions
  • Clear

Directions

  1. Cut fish 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’s Original Creole Seasoning. Mix until smooth.
  3. In a medium-sized bowl, toss together cabbage, jalapeños, cilantro, onions and half of the spicy mayo dressing. Set aside.
  4. Preheat oven to 375°F.
  5. 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.
  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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