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!
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?