Spicy Fish Tacos

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 with the rack in the center position.
5. Grease a large rimmed baking sheet with the canola oil.
6. 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.
7. 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.