These SUPER flavor packed Blackened Fish Tacos with Southwest Slaw are perfect for your Cinco de Mayo party!
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!
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!
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.
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!
Disclosure: I received Chipotle Mayonnaise from my friends at Sir Kensington’s to create this recipe.
- 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)
- 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
- 1 lb. tilapia fillets
- 2 Tbsp. olive oil
- 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)
- 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.
- In a small bowl, combine all ingredients until well blended.
- 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.
- Top each warm tortilla with some fish and slaw. Serve with crumbled Cotija cheese and lime wedges.