The Beach House Kitchen

Blackened Fish Tacos with Southwest Slaw

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These SUPER flavor packed Blackened Fish Tacos with Southwest Slaw are perfect for your Cinco de Mayo party!

Blackened Fish Tacos with Southwest Slaw

Es el tercero de Mayo amigos!

So that means in a few days it’s Cinco de Mayo, and time to grab yourself a fancy schmancy margarita, (perhaps one of my Watermelon Mint Margaritas), and get ready to chow down big time on some terrifically tasty Mexican food!

Blackened Fish Tacos with Southwest Slaw

This year Cinco de Mayo and the Kentucky Derby share the same day. So since I’ve already shared my Kentucky Hot Brown Sliders to celebrate the Derby, today it’s all about these Blackened Fish Tacos with Southwest Slaw to celebrate Cinco de Mayo!

Blackened Fish Tacos with Southwest Slaw

I love anything with a blackening spice. It gives meat, fish or poultry such bold, intense flavor. There are some delicious store-bought blackening spices, but I usually go the homemade route. I make a big batch at the beginning of grilling season, so whenever I get the craving it’s right at my fingertips. I just drizzle whatever I’m grilling with a bit of olive oil, whether it’s chicken, steak, shrimp, fish, whatev, and then sprinkle away. I used tilapia for today’s tacos, but feel free to substitute your favorite fish or even shrimp.

Blackened Fish Tacos with Southwest Slaw

As much as I love the blackened tilapia for these tacos, I’m all about this Southwest slaw. It’s a combo of cabbage (I use the pre-shredded slaw mix from the market to make it really quick and easy), corn, black beans, red pepper, jalapeno, red onion, a few spices, the juice of a whole lime, and some of my favorite, Sir Kensington’s Chipotle Mayo. Have you guys tried it? It’s rich and creamy with a fantastic smoky flavor that’s the perfect dressing for this slaw. This slaw is amazing on tacos or even served as a side for your summer cook outs. You’re gonna love it!

Hope y’all have an awesome Cinco de Mayo! Enjoy!

Blackened Fish Tacos with Southwest Slaw

Disclosure: I received Chipotle Mayonnaise from my friends at Sir Kensington’s to create this recipe.

 

Blackened Fish Tacos with Southwest Slaw
Print
Blackened Fish Tacos with Southwest Slaw
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

These SUPER flavor packed Blackened Fish Tacos with Southwest Slaw are perfect for your Cinco de Mayo party!

Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 637 kcal
Ingredients
Southwest Slaw:
  • 1 14 oz. bag green cabbage with carrots
  • 1 15 oz. can black beans
  • 1 11 oz. can corn
  • 1 red pepper, cut into thin strips
  • 1 whole jalapeno, seeded and minced
  • 1/2 cup red onion, chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. freshly ground black pepper
  • 1 lime, juiced
  • 1/3 cup Sir Kensington's Chipotle Mayo
  • 1/3 cup fresh cilantro, chopped (optional)
Blackening Spice
  • 2 Tbsp. paprika
  • 4 tsp. thyme leaves
  • 2 tsp. ground cumin
  • 2 tsp. dried oregano
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. salt
  • 2 tsp. black pepper
Fish
  • 1 lb. tilapia fillets
  • 2 Tbsp. olive oil
To serve:
  • 8 flour tortillas, I like to spray my tortillas with nonstick cooking spray and lightly brown on both sides in a skillet over medium heat.
  • lime wedges
  • Cotija cheese, crumbled (if desired)
Instructions
Slaw:

  1. Combine all slaw ingredients in a large bowl. Toss well. Cover bowl with plastic wrap and place in refrigerator. This recipe makes a generous portion of slaw. Store remaining slaw in airtight container in fridge for up to two days.

Blackening Spice:

  1. In a small bowl, combine all ingredients until well blended. 

Fish:

  1. Drizzle the tilapia fillets with olive oil.  Sprinkle each fillet generously with blackening spice. (You will have extra blackening spice. Store remainder in a small jar for later use. ) Let fish sit at room temperature for 15 minutes before cooking.

    In a large skillet, heat the oil over medium-high heat. Add the fillets and cook for  3 minutes per side, or until fish is opaque. Remove from pan and place on plate. Flake fillets with a fork. 

Assembling Tacos:

  1. Top each warm tortilla with some fish and slaw. Serve with crumbled Cotija cheese and lime wedges.

Nutrition Facts
Blackened Fish Tacos with Southwest Slaw
Amount Per Serving
Calories 637 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 6g38%
Cholesterol 68mg23%
Sodium 2101mg91%
Potassium 914mg26%
Carbohydrates 50g17%
Fiber 8g33%
Sugar 7g8%
Protein 31g62%
Vitamin A 5040IU101%
Vitamin C 57.3mg69%
Calcium 210mg21%
Iron 8.8mg49%
* Percent Daily Values are based on a 2000 calorie diet.

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If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

Thanks so much!

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Comments

  1. Dawn - Girl Heart Food says

    I don’t know what I love more – the fish component or that slaw! These are perfect for Cinco de Mayo or any day for that matter! Pinned! Cheers to a wonderful weekend, my friend! XOXO

    Reply

  4. Cheyanne @ No Spoon Necessary says

    I am SO excited for Cinco de Mayo, and totally ready to devour all the tacos while sipping on pitchers of margaritas! ;) These blackened fish tacos look perfect, Mare! I’m with you on blackened anything – soooo good! I’m loving that slaw too!!! Pinning! Cheers, lovely!

    Reply

    • Mary Ann says

      Cinco de Mayo is always so fun! And this years we’ve got the Derby on the same day. Busy, busy! I’m hoping the weather stays gorgeous like it is right now! Sipping margaritas on the deck while enjoying a few fish tacos sounds like a plan! Happy weekend ahead! XO

      Reply

    • Mary Ann says

      I LOVE Sir Kensington’s products Traci! This mayo is delicious! I’ll be making these tacos and switching out the fish to shrimp or chicken all summer long!

      Reply

  17. Christina says

    I love recipes like this because they inspire adaptations. For example, my husband doesn’t care for tilapia. However, I can adapt this recipe and use the amazing spices on chicken or pork and he’d love it! Thanks for the inspiration.

    Reply

  19. Geraldine | Green Valley Kitchen says

    I love this southwest slaw, Mary Ann – so fresh, crunchy and zesty too. This is the kind of salad that I love having in the fridge so I can eat it all day – packed with veggies and great flavors – my kind of salad! I’m going to have to be on the lookout for chipotle mayo – I haven’t see that before.

    Reply

  20. Lynn | The Road to Honey says

    Oh man! I’ve been working with a personal trainer to improve my core strength & drop body fat. It’s more of a challenge than anything (to prove I can do it. . .even in my forties) for me as I’m already in the athletic range but boy do I miss tacos. . .especially fish tacos. On the positive, the filling would be A-ok for me to eat. Only problem is it will be difficult for me to stop.

    Reply

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