Food & Drink
EASY FISH TACOS WITH CUMIN LIME SLAW

EASY FISH TACOS WITH CUMIN LIME SLAW

I made a large batch of fresh Cumin Lime Coleslaw earlier this week, but I wasn’t planning to eat it all week. The coleslaw was a topping on these simple fish tacos. I love making tacos as a dinner option. They are easy to make, fresh, and aren’t too heavy. This is especially great when it’s 100° outside. My tacos are simple, with just fish, slaw and jalapeno. But if you’re looking for more toppings, I have some ideas! 😉

What’s in a Fish Taco?

This fish tacos recipe is a simple one. I prepared the fish filets by seasoning them with chilli powder, cumin and garlic. Then, I quickly cooked them in a skillet. I served them with tangy Cumin Lime Coleslaw, a slice of creamy avocado and a few thin jalapeno slices. It is a perfect combination of spicy, creamy and tangy flavours.

What kind of fish is best for tacos?

Because of their mild flavour, I used cod fillets to make my fish tacos. They can easily be paired with any seasonings or toppings. You can also use tilapia or mahi-mahi and snapper as well as grouper. Frozen fillets are usually the most affordable. They come individually wrapped to thaw what you need and then keep it in the freezer.

FISH TOPPINGS – MORE

Tacos can be fun because of the variety of toppings available. Here are some suggestions if you would like to substitute some of my toppings or add something to the recipe.

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

WHAT KIND OF TORTILLAS ARE YOU ABLE TO USE?

Although corn tortillas are the most popular option for tacos, you can use any other type of tortilla. It’s all about finding what works best for you. Use flour tortillas, crunchy taco shells, or both if you prefer them. To make your tacos taste great, toast corn tortillas before using them. Keep in mind that larger tortillas will yield fewer tacos if you use the below ingredients.

EASY FISH TACOS WITH CUMIN LIME SLAW

These fish tacos with cumin lime slaw are quick and easy. They make a great dinner on hot summer nights or anytime!

Prep time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: (2 Tacos each)

INGREDIENTS

CUMIN LIME COLESLAW

  • 1/4 cup mayonnaise ($0.40)
  • 1 lime (1 Tbsp of 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 carrots and cabbage) ($0.75)
  • 2 green onions, sliced ($0.22)

TACOS

  • 8 small corn tortillas ($0.80)
  • 2 tsp chilli powder ($0.20)
  • 1/2 tsp ground cumin ($0.05
  • 1/4 teaspoon garlic powder ($0.02)
  • 1/8 tsp salt ($0.01)
  • 1 Tbsp of cooking oil ($0.04)
  • 1 lb. Cod fillets* (4.96)
  • 1 avocado, sliced ($0.99)
  • 1 jalapeno, sliced ($0.15)

INSTRUCTIONS

  • Toast the tortillas on a dry skillet at medium heat, turning each side until golden brown. To keep them warm, stack the tortillas on a plate and cover them with foil.
  • Next, make the cumin lime coleslaw. Mix mayonnaise, 1 Tbsp lime water, cumin, cayenne and salt to make the dressing.
  • Combine the coleslaw mix with the sliced green onions. Add the coleslaw dressing to the bowl. Stir well. Let cool before you start to make your tacos.
  • Season the fish fillets. Mix the chilli powder with cumin, garlic powder and salt. Each fish fillet should be cut into small, taco-sized pieces. Season both sides with the spice mixture.
  • Heat half the oil in a large skillet. When the oil is hot, add half the fish to the skillet. Cook for a few minutes or until the fish is cooked through. The fish will feel firm and opaque and can be easily flaked. Continue with the second batch of fish and more oil.
  • Each tortilla should be topped with a piece of fish, an avocado slice, a little bit of the cumin lime sauce slaw and a few slices of jalapeno. Serve warm.

NOTES

*This recipe can be used with any white fish, including halibut, Mahi and tilapia.

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