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! ;)
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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!
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!