These SUPER flavor packed Blackened Fish Tacos with Southwest Slaw are perfect for your Cinco de Mayo party!
- 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)
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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.
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In a small bowl, combine all ingredients until well blended.
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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.
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Top each warm tortilla with some fish and slaw. Serve with crumbled Cotija cheese and lime wedges.