Blackened Fish Tacos with Bourbon-Bacon Slaw and Peach Salsa
Katie Lee's Fish Tacos with Bourbon Bacon Slaw & Peach Salsa
Nathan Congleton / TODAY
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(87 rated)
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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.


  • Fish

    • 1½ 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
    • One 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


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.

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Chef Katie Lee makes delicious blackened fish tacos with coleslaw

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