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-

Blackened Tilapia with Buffalo Slaw and Mango Salsa
Ingredients
For the Pretzel Buns
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: 1Amount 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?
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Author
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Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer, brand ambassador and food writer. She has been published in Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
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This Post Has 3 Comments
Thank you so much for sharing your creativity on The Inspiration Board at homework. I loved your project and featured you today!
Have a wonderful weekend!
carolyn ~ homework
Wow, what a wonderful recipe and the pictures are amazing. This is definitely going to be a winner with my kids and hubby!
Thanks!
This looks crazy good!