Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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.