LIGHTER CAJUN TILAPIA SANDWICH WITH BACON AND LIME MAYO

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Lighter Cajun Tilapia Sandwich with Bacon and Lime Mayo image

This lightened up cajun tilapia sandwich has bacon and lime mayo and so much flavor! It's a restaurant quality fish recipe for 350 calories!

Provided by @MakeItYours

Number Of Ingredients 17

1 1/4 teaspoons salt
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/4 teaspoons cayenne pepper
2 tablespoons mayonnaise (recommended: Hellmann's)
2 tablespoons 2% Greek yogurt (recommended: Fage)
juice of half a lime or 1 tablespoon
2 teaspoons minced fresh cilantro
1 1/2 tablespoons cajun spice blend
4 filets of tilapia (1 lb)
4 slices bacon (recommended: Applegate Farms Uncured Sunday Bacon)
1 medium vine-ripe tomato (sliced)
4 leaves of romaine or butter lettuce
4 hamburger buns (split)

Steps:

  • Make the spice blend: Mix all spices/herbs together until blended. Store in an airtight container and use on fish, poultry, pork, or beef. (Makes about 1/4 cup).
  • In a small bowl, whisk together the mayonnaise, yogurt, lime juice, and cilantro. Cover and refrigerate until ready to assemble the sandwiches.
  • Sprinkle both sides of each tilapia filet generously with the cajun spice blend, pressing gently to coat. Put the coated filets on a plate while you make the bacon.
  • Heat a large fry pan over medium heat and cook bacon until crisp. Remove the bacon from the pan, transfer to a paper towel-lined plate, and leave 1 tablespoon of bacon grease to the hot pan to cook the fish.
  • Add as many of the filets to the hot pan as can fit, and cook until the underside is crisp and browned, 3 minutes. Gently flip the filets and cook for 3 more minutes. Remove the filets to a clean plate. If any filets stand to be cooked, add a teaspoon of oil to the pan, swirl to coat, and cook for 3 minutes per side. You may consider lowering the heat to prevent burning.
  • Assemble the sandwiches by laying the hamburger buns on a clean work surface and smearing 1 tablespoon cilantro-lime mayo on the (face-up) top sides of each. On the bottom halves, layer a leaf of romaine, slice or two of tomato, 1 tilapia filet, and 1 slice of bacon (folded in half or cut in half to cover more area). Top with the mayo-smeared halves and serve immediately.

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