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Blackened Fish Tacos with Southwest Slaw
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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!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 637kcal

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:

  • 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:

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

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. 

Assembling Tacos:

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

Nutrition

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