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Spicy Fish Tacos with Fennel Slaw

The Spicy Fish Tacos with Fennel Slaw come together in under 30 minutes and are light and healthy! 
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 486kcal


  • Mandoline


  • 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


  • 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.


A mandoline makes slicing the cabbage and fennel easy!  It also keeps it really nice and thin.


Calories: 486kcal | Carbohydrates: 25g | Protein: 38g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 529mg | Potassium: 994mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1235IU | Vitamin C: 45mg | Calcium: 112mg | Iron: 3.2mg