Cajun Fish Taco Recipe

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  Tilapia, Fillet(454g)
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  Tony Chachere's Creole seafood marinade(120g)
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  Vegetable oil(15g)
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  Tony Chachere's Original Creole seasoning blend(15g)
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  Bread Crumbs, Panko, Dry(240g)
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  Mayonnaise, Regular(180g)
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  Lime Juice, Fresh(30g)
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  Tony Chachere's Original Creole seasoning blend(15g)
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  Cabbage, Green(480g)
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  JalapeñO Pepper
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  Cilantro, Fresh(60g)
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  Green Onion (Scallion)
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  Tortilla, Corn, 6-Inch
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  Avocado

Instructions

1. 1Cut the tilapia into 2–3 inch pieces, place in a medium bowl, and toss with the Tony Chachere's Creole Seafood Marinade. Cover and refrigerate for 30 minutes.
2. 2While the fish marinates, whisk together the mayonnaise, lime juice, and Tony Chachere's Creole Seasoning in a small bowl to make the dressing.
3. 3In a second medium bowl, combine the cabbage, jalapeño, cilantro, and green onions with half of the dressing; set the slaw and remaining dressing aside.
4. 4Preheat a large skillet over medium-high heat and add the vegetable oil until shimmering, about 2 minutes.
5. 5Combine the Tony Chachere's Creole Seasoning and panko in a shallow bowl. Working in batches, dip each piece of marinated fish into the panko mixture, pressing gently to coat, then place in the hot skillet. Cook 3–4 minutes per side over medium-high heat until the coating is golden brown and the fish flakes easily with a fork and reaches 145°F internally.
6. 6Warm the corn tortillas in the skillet for 30 seconds per side over medium heat until pliable, then transfer to a plate.
7. 7Assemble the tacos by filling each warm tortilla with cooked fish, topping with slaw, sliced avocado, and a drizzle of the remaining dressing.
8. 8Divide evenly into 4 portions and serve immediately, or cool the components separately and store in airtight containers for up to 3 days for meal prep assembly throughout the week.