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Blackened Fish Tacos with Southwest Slaw

May 3, 2018 51 Comments

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Blackened Fish Tacos with Southwest Slaw

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.

BEFORE YOUR FIRST BITE, SNAP A PHOTO & SHARE!

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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Filed Under: Main Dish Tagged With: Cinco de Mayo, fish, Mexican, Sir Kensington's Chipotle Mayo, slaw, Southwest, Taco Tuesday, tacos, Tilapia

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Comments

  1. Dawn - Girl Heart Food says

    May 3, 2018 at 7:38 am

    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
    • Mary Ann says

      May 3, 2018 at 8:49 am

      I love that slaw! Perfect as a side for your next BBQ too Dawn!

      Reply
  2. Jennifer @ Seasons and Suppers says

    May 3, 2018 at 7:51 am

    Sounds like an absolutely perfect fish taco! And since I could eat fish tacos every day, I’ll be trying these :)

    Reply
    • Mary Ann says

      May 3, 2018 at 8:49 am

      I love fish tacos Jennifer! Mahi, tilapia, fresh flounder. I’m up for anything!

      Reply
  3. 2pots2cook says

    May 3, 2018 at 8:04 am

    Oh yes ! It seems to have Mediterranean kick, at least from my side :-) Thank you and enjoy Cinco de Mayo !

    Reply
    • Mary Ann says

      May 3, 2018 at 8:50 am

      You’re quite welcome! Hope you give these a go!

      Reply
      • 2pots2cook says

        May 6, 2018 at 9:38 am

        We had it two hours ago and enjoyed every single bite ! Thank you so much ! Keeping it to repeat during summer !

        Reply
        • Mary Ann says

          May 6, 2018 at 2:23 pm

          Woohoo! So glad you enjoyed it!

          Reply
  4. Cheyanne @ No Spoon Necessary says

    May 3, 2018 at 8:04 am

    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

      May 3, 2018 at 8:51 am

      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
  5. annie@ciaochowbambina says

    May 3, 2018 at 8:08 am

    Oh man – these look amazing!! I’ll take a couple with your gorgeous margarita to sip, please!

    Reply
    • Mary Ann says

      May 3, 2018 at 8:52 am

      Thanks Annie! Perfect with a margarita!

      Reply
  6. Karen @ Seasonal Cravings says

    May 3, 2018 at 8:32 am

    Fish tacos are my favorite food on the planet and I am loving your southwest slaw. It gives me a new way to mix it up! Happy Cinco de Mayo girl!

    Reply
    • Mary Ann says

      May 3, 2018 at 8:52 am

      Happy Cinco de Mayo to you too Karen! Fish tacos are my fave too! Trying to get Tom on board…slowly, but surely!

      Reply
  7. Kelsie| the itsy-bitsy kitchen says

    May 3, 2018 at 8:52 am

    Fish tacos are my favorite! I could eat them every single day and not get bored. I’m totally trying these because I’ve never blackened my fish before throwing it in a taco. SO GOOD!

    Reply
    • Mary Ann says

      May 3, 2018 at 9:01 am

      You’ll love the blackening spice Kelsie. And I think you’ll really enjoy the slaw too! Happy weekend!

      Reply
  8. Gerlinde says

    May 3, 2018 at 10:29 am

    I love tacos and especially fish tacos. Your blackening spices are perfect Mary Ann. You are such a great cook. Pinned!

    Reply
    • Mary Ann says

      May 3, 2018 at 11:47 am

      Me too Gerlinde! Thanks so much! Happy Cinco de Mayo!

      Reply
  9. Jennifer Farley says

    May 3, 2018 at 10:48 am

    Looks like I am having these tacos tonight!

    Reply
    • Mary Ann says

      May 3, 2018 at 11:48 am

      Woohoo! Enjoy Jennifer!

      Reply
  10. Leigh Ann says

    May 3, 2018 at 11:22 am

    I looove fish tacos and I can’t wait to try out your recipe! I was planning on carnitas, but maybe I need fish tacos instead!:)

    Reply
    • Mary Ann says

      May 3, 2018 at 11:48 am

      Sounds like a good plan Leigh Ann! Enjoy! I think you’ll love that slaw too!

      Reply
  11. Traci | Vanilla And Bean says

    May 3, 2018 at 12:37 pm

    That spice! That mayo! Hello deliciousness! You know I love all the flavors here, Mary Ann! Such a fun recipe and packed with goodness!

    Reply
    • Mary Ann says

      May 3, 2018 at 4:36 pm

      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
  12. Chris Scheuer says

    May 3, 2018 at 2:27 pm

    I love everything about these tacos, so fresh and full of flavor! The mayo sounds wonderful, I will look for it!

    Reply
    • Mary Ann says

      May 3, 2018 at 4:36 pm

      You’d really enjoy it Chris! It’s my fave!

      Reply
  13. Matt Robinson says

    May 3, 2018 at 3:15 pm

    So perfect for this weekend MaryAnn!

    Reply
    • Mary Ann says

      May 3, 2018 at 4:37 pm

      Yes! We’ll be celebrating for sure!

      Reply
  14. Codrut @ Increderea In Sine says

    May 4, 2018 at 4:44 am

    I love tacos and fish and this recipe is among my favorite — thank you! Will prepare this for the whole family..

    Reply
    • Mary Ann says

      May 4, 2018 at 7:37 am

      So glad you’re liking these Codrut! Hope you enjoy them!

      Reply
  15. Karly says

    May 4, 2018 at 10:14 am

    That slaw looks amazing! Probably good on anything! Thanks for sharing!

    Reply
    • Mary Ann says

      May 4, 2018 at 2:32 pm

      I think you’d love it Karly!

      Reply
  16. Kevin O'Leary says

    May 4, 2018 at 10:49 am

    I’m totally adding these to my Cinco de Mayo menu! Love fish tacos!!!!

    Reply
    • Mary Ann says

      May 4, 2018 at 2:32 pm

      Woohoo! Enjoy Kevin!

      Reply
  17. Christina says

    May 4, 2018 at 4:47 pm

    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
    • Mary Ann says

      May 4, 2018 at 10:46 pm

      Perfect with chicken or pork Christina! You’re very welcome. Enjoy!

      Reply
  18. Kathy @ Beyond the Chicken Coop says

    May 5, 2018 at 10:32 am

    Two major events on the same day??? That could be a whole lot of partying and eating! I love fish tacos and these look amazing! Love that slaw…I could eat that all by itself. :)

    Reply
    • Mary Ann says

      May 5, 2018 at 10:34 am

      You definitely could Kathy! It’s perfect for summer BBQ’s!

      Reply
  19. Geraldine | Green Valley Kitchen says

    May 5, 2018 at 9:16 pm

    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
    • Mary Ann says

      May 5, 2018 at 11:07 pm

      You’ll definitely need to try it Geraldine! I love all their products, but their chipotle mayo is one of my faves!

      Reply
  20. Lynn | The Road to Honey says

    May 6, 2018 at 4:27 pm

    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
    • Mary Ann says

      May 6, 2018 at 7:35 pm

      Everything in balance Lynn! You’re a hard worker when it comes to working out, so you deserve it!! Go for it!

      Reply
  21. Leanne | Crumb Top Baking says

    May 6, 2018 at 8:44 pm

    Love fish tacos, and that southwest slaw sounds amazing Mary Ann! What a great addition to Cinco de Mayo, or any summer gathering!

    Reply
    • Mary Ann says

      May 7, 2018 at 9:05 am

      I love fish tacos too Leanne. I’ll be making this slaw all summer long too!

      Reply
  22. Tessa | Salted Plains says

    May 7, 2018 at 11:19 am

    Fish tacos are hands-down my favorite type of taco. I’m going to be making these all summer long! And I need to get some of that chipotle mayo – yum!!

    Reply
    • Mary Ann says

      May 7, 2018 at 3:37 pm

      You’ll love the mayo Tessa! Hope you enjoy!

      Reply
  23. Laura | Tutti Dolci says

    May 10, 2018 at 6:30 pm

    I love fish tacos and these look so flavorful and delicious!

    Reply
    • Mary Ann says

      May 10, 2018 at 6:44 pm

      Thanks Laura! We love them too!

      Reply
  24. jenny says

    May 13, 2018 at 1:11 am

    This sounds amazing! I love fish tacos and will need to try this recipe

    Reply
    • Mary Ann says

      May 13, 2018 at 8:23 am

      I love fish tacos too Jenny! Hope you enjoy these!

      Reply

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  1. Festive Cinco de Mayo Food - 70+ Recipes | It Is a Keeper says:
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