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Blackened Fish Tacos with Bourbon-Bacon Slaw and Peach Salsa

Katie Lee's Fish Tacos with Bourbon Bacon Slaw & Peach Salsa
Katie Lee's Fish Tacos with Bourbon Bacon Slaw & Peach SalsaNathan Congleton / TODAY
Cook Time:
10 mins
Prep Time:
30 mins
Servings:
4
RATE THIS RECIPE
(90)

Chef notes

I love to put a unique spin on tacos. This is inspired by my travels in Georgia, where I had a blackened fish sandwich with coleslaw. Of course, Georgia has amazing peaches, so I made a peach salsa.

Technique tip: Wrap tortillas in foil and place in the oven on low heat to keep warm.

Swap option: Exchange the fish for shrimp.

Ingredients

Fish
  • pounds flaky white fish, such as mahi-mahi or cod, cut into 4-ounce fillets
  • 4 tablespoons olive oil, divided
  • 1/2 lemon, juiced
  • 1 tablespoon blackening seasoning
  • Salt and freshly ground black pepper
Slaw
  • 1/2 cup mayonnaise
  • 2 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 lime, juiced
  • 1 16-ounce bag coleslaw mix
  • 8 slices bacon, chopped, cooked until crispy and drained on paper towels
Salsa
  • 3 yellow peaches, finely diced
  • 1/2 medium red onion, finely diced
  • 1/2 jalapeño, minced
  • 1/2 bunch fresh cilantro, minced
  • 1/2 lime, juiced
  • Salt and freshly ground black pepper
To serve
  • Flour tortillas, warmed

    Preparation

    For the fish:

    In a bowl, combine 2 tablespoons of the oil, lemon juice, blackening seasoning, salt and pepper. Toss with the fish and let marinate for 10 minutes.

    In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.

    For the slaw:

    In a small bowl, combine the mayo, bourbon, brown sugar, mustard, chile powder, salt, garlic powder, pepper, and lime juice until well combined. In a large bowl, add the coleslaw mix and pour the dressing over it. Toss to coat. Just before serving, stir in the bacon.

    For the salsa:

    In a bowl, combine the peaches, onion, jalapeño, cilantro and lime juice. Season with salt and pepper to taste.

    To serve:

    To build each taco, spoon some fish onto a tortilla and top with slaw and salsa.