Blackened Fish Tacos with Southwest Slaw
These SUPER flavor packed Blackened Fish Tacos with Southwest Slaw are perfect for your Cinco de Mayo party!
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 637kcal
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)
Fish:
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.
Calories: 637kcal | Carbohydrates: 50g | Protein: 31g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 2101mg | Potassium: 914mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5040IU | Vitamin C: 57.3mg | Calcium: 210mg | Iron: 8.8mg