Spicy Fish Tacos with Crisp Fennel Slaw

I love a bright, crunchy slaw on fish tacos, and these Spicy Fish Tacos with Fennel Slaw are piled high with a tangy cabbage and fennel slaw. They’re quick to make and perfect for a simple weeknight dinner.

Plenty of Cabbage and Fennel Slaw

Don’t worry — the fish is under all that delicious slaw. I like generous toppings on my tacos, and this fennel-and-cabbage combination is especially bright and refreshing.

Pin these Spicy Fish Tacos with Fennel Slaw for later.

Fish Tacos Are So Easy

Tacos are a great way to use mahi mahi or any firm white fish because most of the work can be done ahead of time. Prep the slaw and toppings, then cook the fish right before serving.

I adapted this from a Donna Hay recipe (Oct/Nov 2010). It’s a timeless combination: light, satisfying and full of crisp texture from the cabbage and fennel.

The fennel adds a bright anise note that pairs wonderfully with the cabbage. I made two simple changes when I cooked this: instead of grilling, I broiled the fish on a foil-lined baking sheet for 8–10 minutes to avoid extra pans, and I swapped the original mayo-based dressing for a lighter vinaigrette of olive oil and lemon juice. Both versions are tasty — choose the one you prefer.

More Taco Ideas

Bratwurst and Peppers – Surprising and delicious when served taco-style.

Chicken and Chorizo – A popular, flavorful option for taco night.

Shredded Pork Tacos with Pepita Slaw – The pumpkin-seed slaw brings great texture and flavor.

Recipe

The Spicy Fish Tacos with Fennel Slaw come together in under 30 minutes and are light and healthy.

Spicy Fish Tacos with Fennel Slaw

These tacos are ready in under 30 minutes: fresh, crunchy and satisfying.

Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Calories: 486 kcal

Ingredients

4 firm white fish filets (tilapia, mahi mahi or similar)
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 small fennel bulb, thinly sliced
½ cup mayonnaise (or substitute equal parts olive oil and lemon juice for a vinaigrette)
2 tablespoons lemon juice
Lime wedges, for serving

Instructions

Make the fennel slaw: in a medium bowl combine the cabbage, green onions, cilantro, fennel, mayonnaise (or vinaigrette) and lemon juice. Toss to combine and season with salt and pepper to taste.
Heat a char-grill pan or grill over high heat. Brush the fish with olive oil and season with salt, pepper and chili flakes. Grill the fish 2–3 minutes per side, or until cooked through. If you prefer, broil the fish on a foil-lined baking sheet for 8–10 minutes until opaque and flakey.
Warm the tortillas on the grill, turning once, until they puff and get a few charred spots, about 1 minute.
Assemble the tacos: place a piece of fish on each tortilla, top with generous amounts of fennel slaw, and serve with lime wedges.

Notes

A mandoline makes quick work of slicing cabbage and fennel thinly and evenly. If you omit mayonnaise and use an olive oil–lemon dressing, the slaw will be lighter and brighter.

Equipment

Mandoline (optional, for thin slicing)

Nutrition