Cut halibut into 2-3” pieces. In a medium-sized bowl, toss fish with Tony’s Creole Style 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 ½ of the spicy mayo dressing. Set aside.
Preheat oven to 375°F with the rack in the center position.
Grease a large rimmed baking sheet with the canola oil.
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.
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.
