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Spicy Fish Tacos

crispy fish tacos topped with cajun sauce, avocado, fresh cilantro and purple cabbage
  • Serves:  4
  • Prep Time:  30 min
  • Cook Time:  10 min

Ingredients

  • 1 pound mild white fish, such as cod, halibut, or tilapia, skin removed
  • ½ cup Tony Chachere’s® Creole Style 30-Minute Seafood Marinade
  • 1 tablespoon vegetable oil
  • 1 tablespoon Tony Chachere’s® Original Creole Seasoning
  • 1 cup panko breadcrumbs

Slaw

  • ¾ cup mayonnaise
  • 2 tablespoons fresh lime juice (from 1-2 limes), plus more for serving
  • 1 tablespoon Tony Chachere’s® Original Creole Seasoning
  • 2 cups shredded green cabbage
  • ½ jalapeño, seeded and finely diced
  • ¼ cup minced fresh cilantro, plus more for serving
  • 4 green onions, white and green parts minced, plus more for serving

For Serving

  • 8 (6-inch) corn tortillas, warmed
  • 1 avocado, thinly sliced

Method

  1. Cut the fish into 2-3 inch pieces. In a medium bowl, toss the fish with Tony’s Creole Style 30-Minute Seafood Marinade. Cover and refrigerate for 30 minutes.

  2. Meanwhile, make the slaw. In a small bowl, combine the mayonnaise, lime juice, and Tony Chachere’s® Original Creole Seasoning.

  3. In a second medium bowl, combine the cabbage, jalapeño, cilantro, green onions, and half of the dressing.

  4. Preheat the oven to 375°F with the rack in the center position. Grease a large rimmed sheet pan with the vegetable oil.

  5. In a shallow bowl or pie pan, combine 1 tablespoon Tony Chachere’s® Original Creole Seasoning with the panko. Working in batches, dip the marinated fish into the panko mixture, turn to coat, gently pressing to adhere. Arrange the fish on the prepared sheet pan. Repeat with remaining fish. Bake until the fish is golden brown and flakes easily with a fork, about 10 minutes.

  6. To serve, divide the fish between the tortillas, top with the slaw and avocado, garnish with cilantro, and drizzle with the remaining dressing.