Blackened Tilapia with Buffalo Slaw and Mango Salsa on a Pretzel Bun


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?

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. Look, 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.


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 with the mango salsa and fish, nice and spicy with the blackening seasoning (not to mention the buffalo sauce in the slaw), but just enough heartiness with the pretzel bun.

How good would this be sitting in a beachside restaurant patio with an ice cold margarita? I just love summer.

Here’s your printable-

Blackened Tilapia with Buffalo Slaw and Mango Salsa on a Pretzel Bun

Blackened Tilapia with Buffalo Slaw and Mango Salsa on a Pretzel Bun


    For the Pretzel Buns
  • This pretzel dough recipe (make note of my adaptations in the post if you want to make them exactly as I did)
  • 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)


  • 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.
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