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