I am all about the slaw for fish tacos and these grilled fish tacos are topped with a delicious cabbage and fennel slaw. These Spicy Fish Tacos with Fennel Slaw will become an easy weeknight dinner favorite!
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Lots of Cabbage and Fennel Slaw!
I realized that I have all but covered up this fish entirely in these spicy fish tacos with fennel slaw, but don’t worry, it’s under there. I just so happen to like a lot of topping on my tacos, especially when it is so bright and fresh as this cabbage and fennel slaw.
Click here to pin these Spicy Fish Tacos with Fennel Slaw.
Fish Tacos are so Easy!!
I was looking for something easy to do with my mahi mahi. Tacos are always easy. You can prep the toppings ahead of time and just worry about your fish or meat when it gets close to dinner time. I found this recipe in an old Oct/Nov 2010 issue of Donna Hay – which just goes to show how timeless recipes are.
Spicy Fish Tacos with Fennel Slaw
This recipe was everything I hoped it would be. It was light, yet filling. All of that cabbage and fennel can really fill you up! I love the bright flavors of the fennel and it paired perfectly with the cabbage. I changed two things on the recipe, but I’m going to post the recipe as it was written, so that you can decide if you want to change it or not. I didn’t grill or use a char-grill pan for the fish. I didn’t feel like dirtying a pan, so I broiled the fish on a foil lined baking sheet for 8-10 minutes. It didn’t give it the pretty grill marks, but it still tasted delicious. Also, I wasn’t in the mood for a mayo type slaw, so I omitted the mayo and made a vinaigrette out of equal parts olive oil and lemon juice.
Spicy Fish Tacos with Fennel Slaw
Ingredients
- 4 firm white fish filets I used Tilapia
- olive oil for brushing
- sea salt and fresh ground black pepper
- 1 teaspoon dried chili flakes
- 4 flour tortillas
Fennel Slaw
- 1/2 pound red cabbage thinly shredded
- 3 green onions thinly sliced
- 1 cup cilantro leaves
- 1 fennel bulb small, thinly sliced
- 1/2 cup mayonaisse
- 2 tablespoons lemon juice
- lime wedges for serving
Instructions
- Make the fennel slaw by combining cabbage, onions, cilantro, fennel, mayo and lemon juice in a medium bowl.
- Heat a char-grill pan or a grill over high heat. Brush the fish with olive oil and season with salt, pepper and chili flakes. Grill for 2-3 minutes per side or until cooked through. Place the tortillas on the grill and turning once until they puff and char a bit, about 1 minute.
- Place the fish on the tortillas and top with the slaw. Serve with lime wedges.
Nutrition
Some other tacos you might like:
Shredded Pork Tacos with Pepita Slaw
Denay DeGuzman says
February 16, 2018 at 9:44 amLiving between California and Puerto Vallarta, Mexico I have plenty of opportunities to enjoy fabulous authentic Mexican tacos. Your delicious spicy fish tacos with fennel slaw was absolutely wonderful! I love the beautiful taste as well as the gorgeous pop of color from the shredded red cabbage. This recipe’s a winner!
Courtney Lopez says
February 16, 2018 at 9:13 amSo colorful and delicious! Fish tacos are one of my favorite ways to enjoy fish and that is so good!
Danita Carr says
March 26, 2016 at 12:49 amYum! These look great! Thanks for sharing! #SmallVictories
Christine | Mid-Life Croissant says
March 22, 2016 at 4:09 pmI’m so in love with red cabbage in my tacos but never thought to put fennel in. And I really love fennel. So I can’t wait to try these. Thanks for linking up at #SaucySaturdays.
SaarBlogs says
March 20, 2016 at 3:36 pmThis looks seriously delicious! Especially with spring finally coming on, can’t wait to try this on a warm day 🙂
Tanya @ Mom's Small Victories says
March 20, 2016 at 3:21 pmWe love fish tacos, we could eat them every Friday during Lent. I love that you paired it with a fennel slaw and beautiful purple cabbage. Thanks for sharing with Small Victories Sunday Linkup. Pinned to our linkup board and sharing on my blog FB page.
Louise says
March 19, 2016 at 10:48 pmHi Pam:)
Guilty! I’m getting to a point in my life where less really is more. I’ve even been thinking about thinning out my cookbooks!
My freezer in the garage needs to be cleaned out in the worse way. I keep saying I won’t do shopping until it’s at least half empty, or should I say half filled, lol…
I’m sure there’s fish in the freezer and half of red cabbage from St. Patrick’s Day. Sounds like it’s high time I give Fish Tacos a try. I love that you omitted the mayo Pam. A refreshing vinaigrette sounds perfect!
Thanks for sharing, Pam…
Comedy Plus says
March 18, 2016 at 11:06 amI’m hungry and this looks and sounds so very good.
Have a fabulous day and weekend. 🙂
heather @french press says
March 18, 2016 at 9:12 amI am firmly in the food hoarder category myself. I love a well stocked pantry and fridge/freezer. luckily I have fish in my freezer right now, because these tacos look AMAZING
Pam Greer says
March 18, 2016 at 10:39 amYay, I’m glad I’m not the only one!
Shelby says
March 18, 2016 at 6:43 amYeah, I’m a lot like you and I need to clean up my pantry. I bet I could save quite a bit of money over the next couple of months! ha! I love fish tacos, yours look delicious!
Pam Greer says
March 18, 2016 at 10:41 amI know!
Erin - Suburban Simplicity says
March 17, 2016 at 9:08 pmAs the weather gets warmer, I look for lighter recipes, so this looks wonderful! I also need to add more fish to my diet 🙂 You should come link it up at Welcome Home Wednesdays! Party is open! http://www.suburbansimplicity.com
Pam Greer says
March 18, 2016 at 10:42 amThank you, I’ll go check out your linky party!