EASY FISH TACOS WITH CUMIN LIME SLAW

I made a large batch of Cumin Lime Coleslaw earlier this week, but I intended to eat something other than coleslaw for the rest of the week. The coleslaw was used as a top for these simple fish tacos. I enjoy eating tacos because they are easy to make, not too heavy, and fresh. This is perfect for a 100-degree day. I prefer to keep my tacos simple, with fish, slaw, and jalapenos. But I have some extra topping suggestions below if you’d like them.

What’s in a Fish Taco?

To make this recipe for fish tacos, I quickly seasoned white fish fillets in a skillet with chili powder, cumin, and garlic. Then I added a tangy Cumin Lime Coleslaw and some thin jalapeno slices. It’s a perfect blend of spicy, creamy, and savory.

What kind of fish is best for tacos?

For my fish tacos, I used Cod Fillets. They have a mild taste that goes well with any toppings or seasonings. You can also use tilapia or halibut. Mahi-mahi is another option. Snapper, grouper, and snapper are other options. I get the best deals on frozen fillets. They usually come in individual packaging, so you can defrost as many as needed and store the rest for later.

More Fish Taco Toppers

Tacos can be fun to make because you can add your toppings. Here are some suggestions if you want to substitute some of the toppings I used with something else or add more to the recipe.

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 are there?

Use whatever tortillas you prefer. It’s all about what you like. If you prefer flour tortillas, or if they are available to you, then use them. If you are using corn tortillas, make sure they are toasted before you use them to get the delicious toasty flavor of corn (otherwise, they taste like nothing). Remember that you will get fewer tacos if you choose larger tortillas.

What to serve with fish tacos

Here are some side dishes to go with your tacos:

Quick Seasoned Black Beans

Easy Taco Rice

Roasted Sweet Potato Rainbow Salad

Cumin Lime Roasted Sweet Potatoes

Warm Corn Salad with Avocado

Charred Corn Salad with Zucchini

Ingredients

Cumin Lime Coleslaw

1/4 cup mayonnaise ($0.40)

One lime (1 Tbsp Juice) ($0.50).

Half a teaspoon of ground cumin (0.05 cents)

1/8 tsp cayenne ($0.01)

1/2 tsp sugar ($0.01)

1/4 tsp salt ($0.01)

1/2 16oz. Bag of coleslaw mix (shredded carrots and cabbage) ($0.75)

Green onions, sliced 2 ($0.22)

Tacos

Eight small corn tortillas ($0.80)

2 tsp chili powder ($0.20)

Half a teaspoon of ground cumin (0.05 cents)

1/4 tsp. garlic powder ($0.02)

1/8 tsp salt ($0.01)

1 Tbsp of cooking oil ($0.04)

1 lb. Cod fillets* (4.96)

One avocado, sliced ($0.99)

One jalapeno, thinly sliced (0.15)

Instructions

Toasted tortillas can be toasted in a skillet with medium heat until each side is browned. Cover the tortillas with foil and stack them to keep them warm.

Next, make the cumin lime cole slaw. Mix mayonnaise, lime juice, cumin, and cayenne with sugar, salt, and sugar.

Pour the dressing over the green onions and coleslaw mix in a large bowl. Stir to combine. Refrigerate until ready to assemble tacos.

The next step is to season the fillets. Mix the cumin, chili powder, garlic powder, and salt. Each fish fillet should be cut into smaller pieces, similar to tacos. The spice mixture can be used on both sides of the fish.

Once hot, add half the oil to a large pan and heat on medium. Add half the fish to the hot skillet and cook it for a couple of minutes on each side or until the fish has cooked through. Repeat the process with more oil and a second batch of fish.

Top each tortilla with a fish piece, a slice of avocado, a small spoonful of cumin lime slaw, and a few jalapeno slices. Enjoy warm.