30-Minute Seafood Marinade 
Original Creole Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
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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