I am somewhat picky about the fish I eat. Usually, I don’t care much for tilapia because it is a very mild fish. If you add spices to it, the fish becomes much more tasty and works well in some recipes. This particular recipe came with the individually packaged filets in a frozen bag we picked up for the cats. (Yes, we feed our geriatric cats people food.) The recipe sounded good, so I decided to try it.

The buns aren’t included in the carb count, but you can use any low carb bun and add the extra carbs to it. If you want to make a low carb bun, you can try this recipe. Or you can order low carb buns from a couple of places. LC Foods and Franz Keto Buns has pre-made ones or you can just eat it without a bun in a lettuce wrap.

You can make this recipe a couple of ways. The easy way or the easier way. With the easy way, you need to mix your own Cajun spice and the cilantro-lime mayonnaise. With the easier way, you use pre-mixed Cajun seasoning and Herdez Cilantro Lime Salsa mixed with mayonnaise. Both options are included below:

Cajun Tilapia with Bacon and Cilantro Lime Mayonnaise

Mix the Cajun spices if you aren’t using a pre-mixed version. Ingredients and instructions are after the main recipe.

For the Cilantro-Lime Mayonnaise:
Easy way:
2 tablespoons Mayonnaise
2 tablespoons Greek Yogurt
juice of half a Lime or 1 tablespoon Lime Juice
2 teaspoons minced fresh Cilantro

In a small bowl, add all the ingredients and mix together. Put in the refrigerator to chill.

Easier Way:
You need 3 tablespoons Herdez Cilantro Lime Salsa and 2 tablespoons Mayonnaise mixed together. Put in the refrigerator to chill while you prepare the fish.

For the fish:
1 1/2 tablespoons Cajun spice blend
4 filets of Tilapia, roughly 1 lb.
4 to 8 slices Bacon
1 medium Tomato, sliced
4 leaves of Romaine or Butter Lettuce
4 low carb Hamburger Buns, split

Sprinkle each side of the tilapia filets with a generous (to taste) amount of the Cajun spice blend. Press the spices into the fish to coat. Let the filets rest on a plate while you cook the bacon.

Heat a large frying pan over medium heat, add the bacon strips and cook bacon until crispy. Remove the bacon and place on a paper towel-lined plate to absorb the excess grease. Pour off all but 1 tablespoon of bacon grease in the hot pan.

Add as many of the filets to the hot pan as you can fit, and cook until the undersides are crisp and browned, about 3 minutes. Using a broad spatula, carefully flip the filets and cook for 3 additional minutes. Remove the fish to a clean plate. If more filets need to be cooked, add a teaspoon of oil or the poured off bacon grease to the pan, swirl to coat the pan, and add the filet(s). Cook for 3 minutes on each side. Lower the heat if the fish browns too quickly.

To assemble the sandwiches, place the hamburger buns on a clean work surface and spread 1 tablespoon of the cilantro-lime mayo on the face-up tops of each. On the bottom halves, layer a leaf of romaine, a tomato slice, a tilapia filet, and one or two slices of bacon. Place the tops on and serve. Makes 4 sandwiches.

To make the Cajun Spice Blend

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

Mix all spices and herbs together until blended. Pour into an airtight container to store. Makes about 1/4 cup. Use on fish, poultry, pork, or beef.