Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which is great when it’s 100 degrees outside. I like to keep my tacos pretty simple (in this case just fish, slaw, jalapeño, and avocado), but I’ve got some suggestions for extra toppings below if you want them! ;)
What’s in a Fish Taco?
For this fish tacos recipe, I seasoned some white fish filets with a simple mix of chili powder, cumin, garlic, and salt, then cooked them up quickly in a skillet. I topped them with tangy Cumin Lime Coleslaw, a slice of creamy avocado, and a couple of super thin slices of jalapeño. It’s the perfect mix of earthy, spicy, creamy, and tangy.
What Kind of Fish is Best for Tacos?
I used cod fillets for my fish tacos because they have a mild flavor that can be easily paired with any seasoning or toppings. You could also use something like tilapia, halibut, mahi-mahi, snapper, or grouper. I usually get the best prices on frozen fillets, and they usually come individually wrapped, so you can thaw as many as you need and keep the rest in the freezer for later.
More Fish Taco Toppings
Tacos are fun because you can get creative with the toppings. If you want to swap out some of the toppings I used for something else, or just want to add to what is listed in the recipe below, here are some ideas:
- Corn salsa
- Cilantro
- Cotija cheese
- Pico de gallo
- Lime crema
- Fresh red onion
- Avocado dressing
- Radishes
- Pickled red onion
- Sour cream
- Guacamole
- Pineapple Salsa
What Kind of Tortillas?
Corn tortillas are the traditional option for tacos, but go ahead and use whatever you like best. Cooking is about doing what works for you. So if you like flour tortillas or crunchy taco shells better or happen to have those on hand, use them. :) If you’re using corn tortillas, make sure to toast them before making your tacos so they get that deliciously toasty corn flavor (otherwise they kind of taste like nothing). And keep in mind that if you use larger tortillas you’ll get fewer tacos out of the ingredients listed below.
What to Serve with Fish Tacos
Two tacos do not a meal make, so here are some ideas for sides dishes:
Easy Fish Tacos with Cumin Lime Slaw
Servings 4 (2 Tacos each)Ingredients
Cumin Lime Coleslaw
- 1/4 cup mayonnaise ($0.40)
- 1 lime (1 Tbsp juice) ($0.50)
- 1/2 tsp ground cumin ($0.05)
- 1/8 tsp cayenne ($0.01)
- 1/2 tsp sugar ($0.01)
- 1/4 tsp salt ($0.01)
- 1/2 16oz. bag coleslaw mix (shredded cabbage and carrots) ($0.75)
- 2 green onions, sliced ($0.22)
Tacos
- 8 small corn tortillas ($0.80)
- 2 tsp chili powder ($0.20)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/8 tsp salt ($0.01)
- 1 Tbsp cooking oil ($0.04)
- 1 lb. cod fillets* ($4.96)
- 1 avocado, sliced ($0.99)
- 1 jalapeño, sliced ($0.15)
Instructions
- Toast the tortillas in a dry skillet over medium heat until browned on each side. Stack the tortillas and cover with foil to keep warm.
- Make the cumin lime coleslaw next. For the dressing, stir together the mayonnaise, 1 Tbsp lime juice, cumin, cayenne, salt, and sugar.
- Place the coleslaw mix and sliced green onions in a bowl, pour the coleslaw dressing over top and stir to combine. Refrigerate until you're ready to build your tacos.
- Next, season the fish fillets. Combine the chili powder, cumin, garlic powder, and salt. Cut each fish fillet into smaller taco-sized pieces. Season both sides of the fish with the spice mix.
- Add half of the cooking oil to a large skillet and heat over medium. Once hot, add half of the fish and cook for a few minutes on each side or until the fish is cooked through (it will feel firm, look opaque, and be easily flaked). Repeat with more oil and the second batch of fish.
- Top each toasted tortilla with a piece of fish, a slice of avocado, a small scoop of the cumin lime slaw, and a couple slices of jalapeño. Enjoy warm.
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Fish Tacos – Step by Step Photos
If you’re using corn tortillas you’ll want to toast them before making your tacos. This gives them more flavor and helps make them a bit more sturdy. I do this in a dry skillet over fairly high heat, but if you have a gas range you can do it right over an open flame (just a second or two on each side). You can keep them warm on a plate covered with foil.
Next, prepare the cumin lime coleslaw so it’s ready to go when the fish finishes cooking. To make the dressing, stir together 1 Tbsp lime juice, ¼ cup mayonnaise, ½ tsp cumin, ¼ tsp slat, ⅛ tsp cayenne, and ½ tsp sugar. Place ½ of a bag of coleslaw mix (shredded cabbage and carrots) in a bowl with 2 sliced green onions. Pour the dressing over top. You can also wait to pour the dressing over until just before serving, if preferred.
Stir to coat the vegetables in dressing, then refrigerate until ready to build your tacos.
Next, make the seasoning mix for the fish. Combine 2 tsp chili powder (this is a mild blend of chiles and other spices), ½ tsp ground cumin, ¼ tsp garlic powder, and ⅛ tsp salt. Cut 1 lb. fish into taco-sized pieces (in this case I had four fillets, so I cut each in half for one piece per taco). Season the fish on both sides with the prepared spice mix.
Heat ½ Tbsp cooking oil in a skillet over medium heat. Once hot, add half of the fish and cook for a few minutes on each side, or until cooked through (the fish will be opaque and easily flake when cooked). Repeat with a little more oil and the second batch of fish.
To build the tacos, place one piece of fish in each tortilla, add one slice of avocado, a small scoop of cumin lime coleslaw, and a couple slices of jalapeño.
If you have leftover lime from making the slaw, slice it into wedges to serve with the tacos.
Enjoy that summery goodness!
Could i use greek yogurt instead of mayo for the cole slaw?
Thank You for an answer
I think that would be good! Just a little less rich and you might need more salt but just adjust to your taste! If you’re able, I would suggest still adding a little mayo if you have it. Maybe 3 tbsp yogurt and 1 tbsp mayo.
I love your recipes 😋
Made in the air fryer and it was sooo good! I’ll be making this a lot this summer
I just added this webpage to my google reader, excellent stuff. Can’t get enough!
These are excellent!
Love the spice seasoning. keep it in a shaker jar for quick prep.
For cheap fish I buy the trimmings from say Salmon fillets, excellent price.
I tried the corn tacos but they fell apart.
I Use Manny’s flour ones better.
I make thes all the time and use a cole slaw + a zesty Lime Italian dressing.
Oh so quick. and
Oh So Good!!!!!!!!!!!!!
Forgot the rating.
Quick, easy and packed with flavor! I had purchased blue catfish (invasive species in the Chesapeake region) from Flash Food a while back and I wasn’t sure what I wanted to do with it. It’s not a frequently thought of white fish to use for stuff like this, but it was a great choice.
Long-time follower of yours. Holy cod, you got my partner to eat fish! This recipe was absolutely delicious. I had a few cod filets from Aldi in the freezer and followed everything to a T. Even my picky eater of a partner devoured his serving and even went back to finish the leftover slaw. Will definitely be making this again!
Success! :D
Great summertime recipe! I served it with homemade pineapple salsa and it was delicious.
Any suggestions on thawing the cod? I have portions from Trader Joe’s and know the recipe itself will be a hit…if I don’t mess up the fish before it gets to the taco :-)
Any suggestions welcomed!
letting it thaw overnight in the refrigerator is your best bet!
Love this recipe! However, cod is not even close to $5 per pound where I live! Bought it on sale today for $10 per pound.
This was super yummy! I actually used frozen fish sticks because I’m trying to use them up but the coleslaw was so good!