Easy Fish Tacos with Cumin Lime Slaw
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 (2 Tacos each)
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Calories
437 kcal
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Course
Main Course
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Cuisine
American, International, gluten-free
Easy Fish Tacos with Cumin Lime Slaw
Description
Easy Fish Tacos with Cumin Lime Slaw bring together spiced cod fillets cooked in a skillet and toasted corn tortillas topped with a vibrant coleslaw. The coleslaw features shredded cabbage and carrot mixed with a creamy dressing of mayonnaise, fresh lime juice, ground cumin, cayenne pepper, sugar, and salt. The fish pieces are seasoned with chili powder, cumin, garlic powder, and salt before pan-frying until firm and opaque.
The soft toasted tortillas serve as a warm base for the flaky fish, creamy yet tangy slaw, slices of avocado for richness, and jalapeño for a fresh, mild heat. The interplay between crispy edges on the fish, creamy slaw, and fresh vegetables offers a dynamic texture experience. This recipe highlights the layered flavors of cumin and lime that brighten the dish while balancing smoky chili seasoning.
Any white fish suitable for pan cooking, such as tilapia or halibut, can substitute cod. The slaw can be made ahead and refrigerated to let the flavors meld. Serve these tacos immediately after assembling to maintain the contrast of textures and freshness.
Ingredients
Cumin Lime Coleslaw
- 1/4 cup mayonnaise $0.40
- 1 lime $0.50, 1 Tbsp juice
- 1/2 tsp cumin $0.05, ground
- 1/8 tsp cayenne pepper $0.01
- 1/2 tsp sugar $0.01
- 1/4 tsp salt $0.01
- 1/2 oz. bag cabbage $0.75, shredded; coleslaw mix
- 1/2 oz. bag carrot $0.75, shredded; coleslaw mix
- 2 green onion $0.22, sliced
Tacos
- 8 corn tortillas $0.80, small
- 2 tsp chili powder $0.20
- 1/2 tsp cumin $0.05, ground
- 1/4 tsp garlic powder $0.02
- 1/8 tsp salt $0.01
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 1 lb. cod fillets $4.96
- 1 avocado $0.99, sliced
- 1 jalapeno pepper $0.15, sliced
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.
Notes
- Use white fish such as tilapia, mahi mahi, or halibut as alternatives to cod.
- Prepare the coleslaw in advance and refrigerate to enhance flavor melding.
- Toast the tortillas just before assembling to keep them warm and pliable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(2 Tacos each)
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 2Tacos | |
| Calories | 437kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Sodium | 424mg | 18% |
| Fiber | 9g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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