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! ;)
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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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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!
Husband and kids approved!
This is always so easy and delicious! I just added it to this week’s meal plan and I’m looking forward to it already :)
My oven has an air fryer, do you think I could cook the fish that way instead of pan frying?
Another WIN!
We are incorporating more fish into our diet and this was an excellent way to start. Thank you so much, I absolutely LOVE your recipes!
Keep em coming!
So good and so easy! That coleslaw really steals the show!
These were so good!!
Really wonderful recipe, thanks so much. We had everything but jalapeño, of course that would make it even better!
To quote my husband, “This is the only way I ever want to eat fish now.” And the coleslaw is sooo good that I ate it by the spoonful.
This one is a keeper!
Do you think I can use Greek Yogurt instead of mayonnaise? I really don’t like mayo…but I want to try this recipe!
I think that’s just going to be a matter of personal preference. Personally, I don’t think Greek yogurt is a good sub because it’s quite tart and not nearly as creamy, but I know many people substitute it for mayo all the time and enjoy it. Since you already have a lot of acid here from the lime juice, the added tartness of the yogurt might end up being too much.
We’ve been pairing this slaw with fish tacos for what feels like forever! The cumin lime slaw was one of the very first recipes we ever made from Budget Bytes (only tweak is cutting the mayonnaise with a little sour cream for SO). The slaw with tacos (or just as a side for grilled meat) is wonderful.
I found it needed a bit more of a push, so I ended up topping ours with Trader Joe’s chili lime seasoning. Otherwise, delish!
Watch the oil in the pan, I definitely used too much on my first batch. Still, good, just a little too greasy.
This looks wonderful. Cod is on sale at our market this week too. Can’t wait to try!
❤️ all your recipes.
Delicious, easy and fast! Thank you for your fantastic recipes.
The slaw really makes these tacos. I used corn tortillas, blistered on an open burner, and tajin seasoning on the fish (along with the chili powder but omitting the salt, since there is salt in the tajin). I skipped the corn kernels since I didn’t have any on hand. I served with half of an avocado, and some pickled jalapenos and carrots on the side. Delicious!
I used Tajin to season my fish, too–that stuff is seriously delicious!! I frequently use it on chicken, too. Corn tortillas for us, and I agree the slaw was terrific!
Made these tonight, and they were a hit! Used tilapia and white corn tortillas.
Yum! loved this. so easy and tasty. Perfect way to change up a fish dish. Everything went beautifully together. Not as good as the your blackened shrimp tacos but that’s an all-time fave around here :) Will definitely make these again.
Such a yummy and creative recipe! I used salmon for the fish and just baked it at 400 F for ten minutes or so. And the coleslaw is DELICIOUS. I did have to doctor it up a bit. I added way more seasoning and lime than the recipe called for, and I also added quite a bit of garlic powder and salted it until all the flavors popped. I topped it with a bunch of cilantro and more lime juice. Will definitely make again.
Made these amazing fish tacos tonight for dinner! These are definitely going to be on the menu more and help to keep our goal to not eat out this year.
I have made this recipe a few times now and it is more delicious each time. I have been using a sous vide heater to cook the fish and it makes a large difference in the final dish. The fish is so fat and juicy. It loses zero size while cooking in the water and plumps the taco up so much.
Highly recommend trying it out with a sous vide heater if you have one.
This was amazing. I made the slaw two days ago, when I was cooking the “all you can eat cabbage soup” in order to use the whole head of cabbage. I don’t really recommend making it ahead… The veggies are still crisp, but the mayo liquefied and pooled at the bottom, taking the spices with it.
THIS WAS…AMAZING! Some of the best fish tacos I’ve ever had. The cumin lime slaw its perfection! I addeded some thin hot sauce and it was so freakin good. I’ve tried a few of your recipes this is the best one yet!!
This is the first recipe I’ve made from your site, and I have to say, it was such a success!! I have made many fish tacos, but the slaw really makes these pop. Thanks for the recipe!
I happened to find your site last night by chance and found the recipe for your fish tacos. I cooked them tonight and they were a huge hit even with my picky children. I had gotten a complex about cooking for them since it seems they usually won’t eat anything I cook. But not only did they fix plates with smiles on their faces, they gave me compliments. I told them I would tell you in a comment so thank you for the awesome recipe.
Thanks for this great recipe Beth, I needed something to do with all the pollock I bought on sale last week! :)
Made these tonight and they were delicious. I bought a bag of broccoli slaw from the grocery store instead of chopping my own cabbage, so it came together very quickly for me. I couldn’t find these super-cheap corn tortillas anywhere, so I went for hard taco shells as they were a little cheaper than the flour tortillas. Very yummy! But I’m keeping all the ingredients separate and building each taco just before eating, in order to keep the shells from going soft.
I’m excited to make these! Only about half of the family likes slaw though. I was thinking maybe just avocado, squeeze of lime, and sour cream but can you think of anything that would go well that provides that crunch?
You could do something like pickled carrots and onions? Or maybe radishes?
This recipe is awesome! I added some fresh peaches to it because I was feeling adventurous and it’s the bomb! Yummy!
Hi There! I’ve been a fan of your recipes for a long time now– I started cooking them in grad school and still cook them to this day! I’ve recently began meal prepping on Sundays. Do you think these tacos would hold for two-three days? I’d love to make them this week!
Yes, they’ll hold for 2-3 days, but not much longer than that (the slaw will get very soft after a while).
I’ve been making recipes from your site for about a month now, and I figure now’s as good a time as any to say: every recipe has been amazing. I’d make these again and again even if they weren’t cheap, and I’d still be a huge hit. Thanks again for this site and all you do.
This was great. Simple. Inexpensive. Healthful. A Winner.
(I used coconut oil and it smells great with the lime and cilantro.)
Hi!
With two little guys at home is it possible to bake the fish instead of the time needed to cook via stovetop?
Probably, yes. :D You could put them in a baking dish and pop them in the oven. I’m not sure how long without testing it, though. I’d go for a basic 350 degrees. Fish cooks quickly, so you don’t want it too hot.
I love fish tacos but was always reluctant to try making them. Your instructions were super easy to follow. Had no idea that tortillas need to be toasted first. I made a few modifications to match what I had available. They were a big hit tonight. Thank you!
Wow, just wow. I had always wanted to make fish tacos, and your recipe and images really inspired me. We just finished a batch, and all I can say is wow. I’d never made coleslaw either, and this recipe truly rocks! I featured your blog at my blog, keep up the good work!
Just made these for dinner and they were a hit all around. My husband LOVES fish tacos, so that was a given. But my 8 year old son (picky eater) absolutely devoured his with no prodding. Yay! My fish-hating daughter also finished hers. Double yay!
Only changes I made were flour tortillas, and I used some mild cajun seasoning on my fish. But I forgot to put fresh cilantro on them – argh! Definitely will make these again.
Love these! I used cod. Thanks so much Beth!!!! My son said it was the best thing I’d ever made. :)
These were AWESOME! Only change I made was to warm the corn in the skillet after cooking+removing the fish, with 1 chipotle pepper in adobo sauce chopped very fine since I wanted some extra spiciness to the tacos. Definitely going into a regular meal rotation!
These were FANTASTIC. And I only had fish sticks! Can’t wait to try this will actual fish fillets! The fresh cilantro was the perfect topping.
Yum! We did something the other day, but with an Asian flair. We had some leftover pork filling from dumplings and put them in soft flour tortillas and topped them with an Asian cole slaw we made. It was so yummy!
I LOVE fish tacos. I used to make them all the time but haven’t so much lately. This has reminded me that I need to make them again soon!
I love the idea of using slaw on tacos! It makes the whole recipe much fresher and different than the average at-home tacos. Your step-by-step pictures are so helpful (I made the recipe last night) and I must admit that it’s delicious! I’ve never thought to season salmon with chili powder and I’m kicking myself for just discovering how tasty it is! I have a blog similar to yours and I want to start listing the prices for my recipes as well because for under $10 this meal is awesome!
Awesome! Check out my “how to” on calculating recipe costs if you haven’t already. :)
I’m a HUGE fan of fish tacos. I would like to use the Cumin Lime Slaw for the tacos, but what other alternative toppings would you recommend, Beth? Thanks!! :-)
Maybe pickled jalapenos, pico de gallo wouldn’t be bad, a little sour cream… I wouldn’t go overboard with the toppings. Keep it simple. :)
I’ve been craving fish tacos! I’ll have to make this soon. Also agreed about the corn tortillas. They’re a lot smaller than flour tortillas and come in a big stack sold in the ethnic food section of grocery stores. Ours are about $1.75 and the leftover corn tortillas will last a long time! We make restaurant style tortilla chips with ours in the oven. YUM!
Thinking about making these with shrimp (since I already have some in the freezer). I bet they will taste great!
My husband and I just had fish tacos last night and loved them. I can’t wait to try these! We love all of your recipes, so I’m sure this will be a big hit. Thanks!
This is one of those recipes that made me go straight to the grocery store to buy the ingredients! Can’t wait to have these for dinner tonight!
You’re definitely speaking my language, Beth. I LOVE fish tacos, and I’m looking forward to making them sometime!! :-)
Can you really buy 8 tortillas for $0.32? Here it would be at least $3.99 and more likely $4.99!
Flour tortillas are a few dollars per pack of 8, but these small corn tortillas come in a pack of 30 for a buck and some change (they’re only about 4 inches in diameter). Super cheap! :)
I think she makes her own tortillas, so she was probably citing how much that recipe cost her.
Nope, the corn small corn tortillas are just super cheap compared to the larger flour tortillas that are usually sold in packs of 8. These were sold in a pack of 30 and are super cheap.
I can get them at my local walmart, a pack of 40 for maybe 2 bucks?