Buttery, spicy fish combined with tangy, acidic broccoli slaw all wrapped up in a homemade corn tortilla – these Spicy Fish Tacos with Broccoli Slaw will be your new go-to taco!
This post was originally published in March 2018. I updated the photos and included more clear recipe instructions!
Welcome to the last day of Cinco De Mayo week! Today I’m re-sharing an oldie but a goodie: Spicy Fish Tacos with Broccoli Slaw!
Can I just go ahead and acknowledge that I tend to always start a recipe with “I used to not like this ingredient but now…”. Yes, my taste buds have changed dramatically over the years! I used to HATE fish until I met my husband. Let’s just say in pre=school I had a few scarring experiences with frozen fish sticks. *shudders*.
Thankfully, a couple of years ago, Ben introduced me to this delicious wild caught salmon that he baked in the oven with butter, herbs and of course fresh lemon. It was melt in your mouth delicious and my world was forever changed.
Since then, we eat salmon on a regular basis, as you probably know from all of my fish recipes here on OBB. Recently, we have began to incorporate white fish into our diet like Swai, Tilapia and Pollock! For this particular recipe, I have tested the three fish listed above and they’re all WONDERFUL. However, the photographs you see today, I used Tilapia!
I liked the tilapia because it doesn’t have a super “fishy” flavor. With the spices added, it is buttery, melt in your mouth and spicy!
However, the real star of the show here is the broccoli slaw. This is how it was invented. Ben and I were making fish tacos one night. We needed a crunchy slaw element but had no cabbage! We had an insane amount of broccoli, though. So I thought…hmm. Maybe this could work. So, I cut the stems off of the broccoli, threw the heads into the food processor with some spices and mayo to bind it all together and WOW. We were blown away. It’s so tangy, crunchy, light and flavorful. It’s the perfect texture to add to these tacos. Not to mention broccoli is a nutritional powerhouse compared to cabbage. I’m not sure if i’ll ever go back to normal slaw again! So let’s get into how to make these.
Ingredients You Need:
- 2 filets of tilapia (or your choice of white fish)
- 1 large bunch of broccoli
- romaine lettuce
- spices (cayenne, garlic powder, salt and pepper)
How to Make Spicy Fish Tacos with Broccoli Slaw:
Begin by washing the broccoli as well as chopping off most of the stem. Break the broccoli into small florets and add to a food processor. To the food processor, add 1/2 chopped onion, some mayo, spices and lime juice.
Pulse together 3-4 times until it’s all fully combined and has the consistency of broccoli rice. Taste and adjust for seasoning.
If you want to make homemade corn tortillas, now’s the time to do it! You can find my easy, 3 ingredient recipe HERE. If not, feel free to use store-bought.
Season your two tilapia filets with salt, pepper, cayenne and garlic powder.
Add a little bit of butter to a skillet on medium heat. Once the butter has melted and the skillet is hot, add your fish. Cook on each side for about 2-3 minutes – it doesn’t take long! Once it’s all done, I used my spatula to break apart the filet into bite size pieces. Taste and adjust seasoning if necessary – this is where you can make is SUPER spicy if that’s your jam.
Time for taco assembly! Add some type of greens (I used romaine lettuce) to the bottom of the corn tortilla, followed by the spicy fish and top it with as much broccoli slaw as your heart desires! Add extra lime juice and more cayenne pepper as a garnish!
Enjoy these, my friends! Happy taco-eating!
Spicy Fish Tacos with Broccoli Slaw
Buttery, spicy fish combined with tangy, acidic broccoli slaw all wrapped up in a homemade corn tortilla - these Spicy Fish Tacos with Broccoli Slaw will be your new go-to taco!
- 4 corn tortillas
- 2 small tilapia filets
- 1 tbsp salted butter
- 1/2 tsp cayenne pepper (more if you like it extra spicy)
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 bunch broccoli
- 1/3 cup chopped onion
- 2 tbsp mayo
- 1/2 tsp salt
- 1/4 tsp garlic powder
- juice of half a lime
- romaine lettuce (optional)
Chop almost the entire stem off of the broccoli, leaving just a tiny bit of it. Break them into small florets. Place in food processor. Add in chopped onion, mayonnaise, spices and lime. Pulse 3-4 times until it reaches riced broccoli consistency. You want it to retain a good crunch! Set aside.
At this point, make your homemade corn tortillas! I included a link for my recipe above. You can also use store-bought if desired. If using store-bought, make sure to warm them on the stove!
Season the tilapia filets with salt and pepper to taste, along with cayenne and garlic powder. Add butter to a skillet and add the fish when it melts and the skillet is hot. Cook on each side for 2-3 minutes until done. It doesn't take long! Once done, use your spatula to gently break it up into bite size pieces.
Assemble your tacos! I put romaine lettuce on the bottom, fish next and topped with some broccoli slaw. Garnish with extra cayenne and a squeeze of lime for a spicier kick!