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
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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