New Orleans-style fish tacos, made right at home on a single sheet pan. Fire-up the flavor with Zatarain’s® Seasoned Fish-Fri and Creole Seasoning for a golden finish with zesty southern flare. Top with Cajun Hot Sauce for the perfect Creole kick!
10m
PREP TIME
15m
COOK TIME
288
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup Zatarain's® Seasoned Fish Fri
- 1 cup unseasoned panko bread crumbs
- 2 eggs, lightly beaten
- 2 teaspoons Zatarain's® New Orleans Style Creole Seasoning, divided
-
1
pound
tilapia fillets, cut into 3-inch strips
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Substitutions available
- any white fish fillets
- 2 medium red bell peppers, thinly sliced
- 1 medium onion, thinly sliced
- 1 tablespoon vegetable oil
- 8 (8-inch) flour tortillas
- Zatarain's® Cajun Hot Sauce
INSTRUCTIONS
- 1 Preheat oven to 450°F. Place Fish Fri in a shallow dish. Place panko in separate shallow dish. Mix eggs and 1 teaspoon of the Creole Seasoning in medium bowl. Coat fish strips evenly with Fish Fri. Dip fish in egg mixture to moisten, then transfer to panko and turn to coat evenly on both sides. Arrange fish in single layer on one side of large shallow baking pan sprayed with no stick cooking spray.
- 2 Place peppers and onion in large bowl. Drizzle with oil and sprinkle with remaining Creole Seasoning; toss to coat. Place vegetables on other side of baking pan with fish.
- 3 Bake 15 minutes or until fish is lightly browned and flakes easily with a fork.
- 4 Serve fish in warmed tortillas with pepper and onion mixture. Drizzle with Cajun Hot Sauce, if desired.
- 5 Test Kitchen Tip: For a crunchy topping or side dish, try Creole Cabbage Slaw. Mix 2 tablespoons cider vinegar, 1 tablespoon honey, 1 tablespoon olive oil and 1/2 teaspoon Zatarain’s® Creole Seasoning in large bowl until well blended. Add 2 cups shredded red cabbage and 1/4 cup chopped fresh cilantro; toss to coat well. Cover and refrigerate until ready to serve.
