Fish Tacos With Cumin Lime Slaw
Blog,Budget Bites,Dinner |
April 18, 2023
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$9.17 RECIPE / $2.29 SERVING

I made a big quantity of sunny and fresh Cumin Lime Coleslaw earlier this week, but I wasn’t planning on eating it all week.

As a result, I made these extremely easy fish tacos with cumin lime slaw. I enjoy making tacos for dinner because they’re quick, fresh, and light, which is ideal when it’s hot outside.

I like to keep my tacos basic (in this case, just fish, slaw, jalapeno, and avocado), but if you want more toppings, I’ve included some options below! 😉

WHAT GOES INTO MAKING A FISH TACOS CUMIN LIME SLAW?

Fish Tacos With Cumin Lime Slaw
Food: Fish Tacos With Cumin Lime Slaw
Source: Ahead Of Thyme

I seasoned some white fish fillets with a basic mix of chili powder, cumin, garlic, and salt, then fried them quickly in a skillet for these fish tacos.

I served them with tangy Cumin Lime Coleslaw, a slice of creamy avocado, and a couple of thin jalapeno slices. It’s the ideal combination of earthy, spicy, creamy, and tangy flavors.

WHAT ARE THE BEST FISH FOR TACOS?

For my fish tacos, I selected cod fillets since they have a mild flavor that goes well with any seasoning or garnishes. Tilapia, halibut, mahi-mahi, snapper, or grouper are some other options.

I usually get the best deals on frozen fillets, and they usually come individually wrapped, so you can thaw as much as you need and freeze the remainder.

ADDITIONAL FISH TACO TOPPINGS

Tacos are enjoyable because they allow you to be creative with the toppings. Here are some suggestions if you wish to replace some of the toppings I used with something else, or just add to what is given in the recipe below:

  • Cilantro
  • Corn salsa
  • Cotija cheese
  • Pico de gallo
  • Lime crema
  • Avocado dressing
  • Pickled red onion
  • Pineapple Salsa
  • Fresh red onion
  • Radishes
  • Sour cream
  • Guacamole

WHAT TYPE OF TORTILLAS DO YOU HAVE?

Tacos are traditionally made using corn tortillas, but you can use whatever you choose. Cooking is all about figuring out what works best for you.

So, if you like flour tortillas or crispy taco shells, or if you have those on hand, go ahead and use them. If you’re making tacos with corn tortillas, toast them first so they have that beautifully toasty corn flavor (otherwise they kind of taste like nothing).

Also, take in mind that using larger tortillas will result in fewer tacos from the ingredients indicated below.

SERVING SUGGESTIONS FOR FISH TACOS WITH CUMIN LIME SLAW

Two tacos aren’t enough to make a meal, so here are some suggestions for side dishes:

  • Black Beans with a Quick Seasoning
  • Rainbow Salad with Roasted Sweet Potatoes
  • Roasted Sweet Potatoes with Cumin and Lime
  • Salad with Warm Corn and Avocado
  • Salad with Charred Corn and Zucchini
  • Easy Taco Rice

EASY FISH TACOS WITH CUMIN LIME SLAW

These light, fresh Fish Tacos with Cumin Lime Slaw are the ideal quick dinner for hot summer nights or any night!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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

  1. In a dry skillet, toast the tortillas until golden brown on both sides over medium heat. To keep the tortillas warm, stack them on top of each other and wrap them with foil.
  2. Next, prepare the cumin lime slaw. Combine the mayonnaise, 1 tablespoon lime juice, cumin, cayenne pepper, salt, and sugar in a mixing bowl.
  3. In a mixing bowl, combine the coleslaw mix, sliced green onions, and coleslaw dressing; toss to blend. Refrigerate tacos until ready to assemble.
  4. The fish fillets should then be seasoned. Chili powder, cumin, garlic powder, and salt should all be mixed together. Each fish fillet should be cut into taco-sized pieces. Use the spice blend on both sides of the fish.
  5. In a large skillet, heat half of the cooking oil on medium heat. Cook for a few minutes on each side, or until the fish is cooked through, once the pan is hot (it will feel firm, look opaque, and be easily flaked). Add more oil and the second batch of fish, and repeat the process.
  6. A piece of fish, a slice of avocado, a tiny scoop of cumin lime slaw, and a couple of slices of jalapeno go on top of each toasted tortilla. Warm-up and enjoy!

NOTES

*Tilapia, mahi mahi, or halibut can all be used for this.

NUTRITION IN FISH TACOS WITH CUMIN LIME SLAW

  • Serving: 2 Tacos
  • Calories: 437 kcal
  • Carbohydrates: 33 g
  • Protein: 25 g
  • Fat: 24 g
  • Sodium: 424 mg
  • Fiber: 9 g

STEP-BY-STEP INSTRUCTIONS FOR MAKING FISH TACOS WITH CUMIN LIME SLAW

Fish Tacos With Cumin Lime Slaw
Food: Fish Tacos With Cumin Lime Slaw
Source: Ahead Of Thyme
  1. Toast corn tortillas first. This adds taste and makes them a little more durable. I make this in a dry skillet over high heat, but if you have a gas range, you may cook it directly over an open flame (just a second or two on each side). Keep them heated on a foil-covered plate.
  2. Next, make the cumin lime coleslaw so it’ll be ready when the fish is done. 1 tbsp lime juice, 1/4 cup mayonnaise, 1/2 tsp cumin, 1/4 tsp salt, 1/8 tsp cayenne, and 1/2 tsp sugar 1/2 of a bag of coleslaw mix (shredded cabbage and carrots) plus 2 sliced green onions in a bowl Dressing should be poured on top.
  3. Refrigerate until ready to assemble tacos, stirring to coat the vegetables in dressing.
  4. Make the fish seasoning mix next. 2 teaspoons chili powder (a mild blend of chilies and other spices), 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt 1 pound of fish, cut into taco-size 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 spice mixture that has been prepared.
  5. In a skillet, heat 1/2 tbsp cooking oil over medium heat. Cook for a few minutes on each side, or until cooked through, after the pan is hot (the fish will be opaque and easily flake when cooked). Using a little extra oil and the second batch of fish, repeat the process.
  6. To assemble the tacos, place one piece of fish, one slice of avocado, a tiny scoop of cumin lime coleslaw, and a couple of slices of jalapeno in each tortilla.
  7. Slice any leftover lime wedges into wedges to serve with the tacos if you have any leftover from the slaw.

Take advantage of all the summery goodies!