Blackened Tilapia with Buffalo Slaw and Mango Salsa

I know the name is long. I just can’t figure out how to describe it in a baby version. It’s just sooooo good and I have to let you know in the title exactly what this is.

Buffalo coleslaw? Yes, absolutely.

Have I ever made it before? I don’t think so, but there’s a first for everything. How else to compliment mango salsa on top of blackened fish? It’s pretty much the same salsa that’s on my Pulled Pork Pizza with Jalapenos.

Here’s a little video I did showing how to easily cut a mango into cubes.

As far as the buns, I’ve made pretzels before. But this particular recipe is by far the best I’ve ever made. I found it on My Life As a Mrs., but keep in mind I changed a couple of things. I’m sure hers are delicious, but sometimes I tend to tweak according to what I have on hand.

To begin with, I didn’t use quite as much flour. I probably used closer to 4 cups as opposed to 4 1/2. I also used half all-purpose flour and half bread flour. I didn’t know how it would come out, but I’m glad I gambled.

Lastly, I didn’t realize that I was out of granulated sugar and I subbed with powdered.

As I’ve said in the past, I’m not a huge baker, so I didn’t know if it would make a difference or not, so I threw caution to the wind.

If you know me, you know I have absolutely no patience. I wanted to make pretzel buns.

So, damnit, I did it and it all worked.

Beautifully.

Mark and the kids told me – hands down – this was the best pretzel recipe I’ve made so far. Mark even cheated on his diet because he said he couldn’t resist them.

God love that man.

This sandwich is a very good combination of summer – light and fresh. Light and fruity with the mango salsa and the tilapia, although light and mild, gets a kick from the blackening seasoning, not to mention the buffalo sauce in the slaw. 

How good would this be sitting in a beachside restaurant patio with an ice cold margarita?

I just love, love, love summertime.

Here’s your printable-

Continue to Content

Yield: 4 Sandwiches

Blackened Tilapia with Buffalo Slaw and Mango Salsa

Print

Ingredients

For the Pretzel Buns

• This pretzel dough recipe

For the Slaw

• 1/2 head cabbage, shredded in a food processor or chopped
• 1/4 head red cabbage, shredded in a food processor or chopped
• 1/2 onion, diced
• 3/4 cup mayo
• 1/4 cup Moore's Buffalo Sauce 
• Salt and pepper to taste

For the Salsa

• 1 mango, washed and diced
• 14.5 oz can petite diced tomatoes, rinsed and drained
• 1/2 onion, diced
• 1 jalapeno, diced
• 1 handful cilantro, chopped
• 1/2 lime, juiced
• 1 tbsp olive oil
• 1 tbsp salt

For the Blackened Fish

• 1 lb. fresh tilapia fillets
• 2 tbsp olive oil
• 1/4 cup blackening seasoning (more or less depending on your taste)

Instructions

Make pretzel rolls according to directions. Let them cool and cover with plastic wrap or a kitchen towel.
To make the slaw, combine all ingredients, cover and refrigerate.
To make the salsa, combine all ingredients, cover and refrigerate.
Heat oil over medium high heat in a medium sized skillet. Add fish fillets, sprinkle with blackening seasoning and sear 3-4 minutes each side, until they flake with a fork.
To serve, half each pretzel bun with a serrated knife, spoon slaw on the bottom half, add fish, then salsa and top with top half of bun.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 940Total Fat: 60gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 82mgSodium: 7555mgCarbohydrates: 69gFiber: 11gSugar: 22gProtein: 38g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram