Spicy Fish Tacos

crispy fish tacos topped with cajun sauce, avocado, fresh cilantro and purple cabbage
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Meet our best ever, easy spicy fish tacos! Featuring tender pieces of panko-crusted fish loaded into warm tortillas, then topped with a crunchy cabbage slaw and drizzled with homemade spicy mayo.

Tony’s Creole Seasoning Spicy Fish Tacos 

 These easy, spicy fish tacos feature pieces of tender, panko-crusted white fish that have been marinated in Tony Chachere’s Seafood Marinade, loaded into warm flour tortillas, then topped with a crunchy cabbage slaw and drizzled with homemade spicy mayo dressing spiked with Tony’s Original Creole Seasoning! You won’t believe what a perfect pair the seafood marinade and original seasoning are when used together in this dish. Not only are they the best fish tacos ever, they’re a great break from routine and you can get them on the table in under an hour. What’s not to love?

ingredients for crispy fish tacos

A New Take On Tacos.

From classic chicken street tacos to vegan cauliflower tacos, you guys probably know that none of us at TMP have ever met a taco we didn’t love. Fish tacos, though—something about them just sounds sort of tricky, right? Turns out when you use Tony Chachere’s perfect pair products, they’re really easy!

What Is a Fish Taco?

A classic Baja-style fish taco features some sort of white fish—something mild like tilapia or halibut—that’s seasoned and deep fried, piled onto a warm tortilla along with some crunchy cabbage slaw and creamy fish taco sauce.

Our fish taco recipe keeps things a little healthier and a LOT easier by forgoing a full deep-fry. Instead, a panko crust and a quick oven-bake gives the fish plenty of crispy crust with none of the oily mess.

baking sheet with crispy panko crusted chicken

How To Make Spicy Fish Tacos

We’re taking a shortcut with this recipe—and weeknight dinners have to be all about shortcuts, right?—and using a really good store-bought marinade and Tony’s Original Creole Seasoning blend. With this little dinner hack, these fish tacos come together quick. Here are a few tips to make your taco-making journey just a little easier:

  1. Have the fishmonger (and by fishmonger, we mean whoever is behind the fish counter) cut your tilapia or halibut into 2-3 inch pieces for you. Usually they’re happy to do it, and this will save you some messy prep.
  2. Toss the cut fish with Tony’s Creole Style Seafood Marinade and let it sit in the fridge for at least 30 minutes.
  3. Coat the marinated fish in panko breadcrumbs and bake until it is crisp on the outside and moist and tender on the inside—just about ten minutes.

What Toppings Do You Put On a Fish Taco?

All the toppings! First and foremost, we implore you to try our fish taco slaw because it’s so easy—just toss some Tony’s Original Creole Seasoning with mayo, shredded cabbage, jalapeño, lime and cilantro—and that crunchy, spicy slaw is a perfect foil for the hot, crispy fish and spicy fish taco sauce. Other fish taco toppings we love are really just the usual taco suspects:

  • Avocado slices.
  • A squeeze of lime.
  • Fresh cilantro
  • Diced scallions
  • And definitely a drizzle of spicy fish taco sauce.

How To Make Fish Taco Sauce

OK so when we say spicy fish taco sauce what we really mean is a super simply spicy mayo sauce for fish tacos. Making this spicy mayo is a no brainer—once you do it, you’ll be slathering this stuff on everything. Just stir some Tony’s Original Creole Seasoning into store-bought mayo along with a good squeeze of lime. Spicy fish taco sauce=DONE.

plate of spicy fish tacos topped with slaw, avocados and fresh jalapenos
spicy fish tacos with avocado, coleslaw and fresh limes

Tools You’ll Need:

Other Tacos We Love:

Because goodness knows we love ourselves a taco.

Fish Tacos For All!

Snap a photo of your spicy fish tacos, and maybe even a video of the beautiful, lucky people you share them with! Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

This sponsored post is written by TMP on behalf of Tony’s Chachere’s. The opinions and text are all ours. Thank you for supporting the brands we love.

Spicy Fish Tacos

Serves 6

Ingredients

1 lb white fish (halibut or tilapia)
1/2 cup Tony's Creole Style Seafood Marinade
1 tbsp canola oil
1 cup panko

Slaw

1 cup mayonnaise
1/4 cup fresh squeezed lime juice
1 tbsp Tony's Original Creole Seasoning
2 cups shredded cabbage
1 jalapeno, seeded and diced
1/4 cup fresh cilantro, minced
1/4 cup green onions, minced

Toppings

tortillas
avocado
lime
cilantro
green onions

Method

  1. Cut halibut into 2-3” pieces. In a medium-sized bowl, toss fish with Tony’s Creole Style 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 ½ of the spicy mayo dressing. Set aside.
  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.