Spicy Fish Tacos with Fennel Slaw
The Spicy Fish Tacos with Fennel Slaw come together in under 30 minutes and are light and healthy!
Servings 4
Calories 486kcal
Equipment
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
- ½ pound red cabbage thinly shredded
- 3 green onions thinly sliced
- 1 cup cilantro leaves
- 1 fennel bulb small, thinly sliced
- ½ 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.
Notes
A mandoline makes slicing the cabbage and fennel easy! It also keeps it really nice and thin.
Nutrition
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