Oh, fish tacos—my go-to for a quick escape to the coast without leaving my kitchen. They’re the perfect blend of crispy, tangy, and just a bit spicy, like a lazy beach day wrapped in a tortilla. My secret? It’s the cumin lime slaw that really seals the deal, adding a zesty crunch that dances on your tongue, making each bite a mini vacation.
Steps
- Toast the corn tortillas in a dry skillet over medium heat until browned on both sides. Once toasted, stack the tortillas and cover with foil to keep them warm.
- Prepare the cumin lime coleslaw by mixing mayonnaise, lime juice, cumin, cayenne, salt, and sugar for the dressing. Combine coleslaw mix and sliced green onions in a bowl, then pour the dressing over the vegetables and stir to combine. Refrigerate until ready to use.
- Season the fish by mixing chili powder, cumin, garlic powder, and salt. Cut the fish fillets into taco-sized pieces and coat them on both sides with the spice mix.
- Heat cooking oil in a skillet over medium heat. Cook half of the fish pieces for a few minutes on each side until they are firm and opaque, then repeat with the remaining fish using additional oil.
- Assemble the tacos by placing a piece of cooked fish on each toasted tortilla. Top with a slice of avocado, a scoop of cumin lime coleslaw, and a few slices of jalapeño.
- If desired, serve the tacos with lime wedges for an extra burst of citrus flavor. Enjoy the fresh and light fish tacos!
Ingredients
- 1/4 cup mayonnaise
- 1 lime (1 tablespoon juice)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 of a 16 oz. bag coleslaw mix (shredded cabbage and carrots)
- 2 green onions, sliced
- 8 small corn tortillas
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 tablespoon cooking oil
- 1 pound cod fillets (or any white fish like tilapia, mahi-mahi, or halibut)
- 1 avocado, sliced
- 1 jalapeño, sliced
- Lime wedges for serving
FAQ
- What is the best type of fish to use for fish tacos?
- Cod fillets are a great choice for fish tacos due to their mild flavor, which pairs well with various seasonings and toppings. Other good options include tilapia, mahi-mahi, halibut, snapper, or grouper. Frozen fillets are often more affordable and convenient as they are individually wrapped, allowing you to thaw only what you need.
- Can I use a different type of tortilla for fish tacos?
- While corn tortillas are traditionally used for tacos, you can choose any type of tortilla that you prefer, such as flour tortillas or crunchy taco shells. If using corn tortillas, toasting them can enhance their flavor and sturdiness.
- What additional toppings can I add to fish tacos?
- While the basic recipe includes fish, cumin lime slaw, avocado, and jalapeño slices, you can customize your tacos with additional toppings such as salsa, cheese, or fresh cilantro to suit your taste.
- How do I make the Cumin Lime Coleslaw for fish tacos?
- To make the coleslaw, mix together mayonnaise, lime juice, ground cumin, cayenne, salt, and sugar to create the dressing. Toss this dressing with a coleslaw mix of shredded cabbage and carrots, along with sliced green onions, and refrigerate until ready to use.
- What should I serve with fish tacos?
- Fish tacos are light and fresh, making them perfect for serving with a simple side such as rice, beans, or a fresh salad. Lime wedges can also be served on the side for an extra burst of citrus flavor.
Tips
- Toast Your Tortillas: Toasting corn tortillas before assembling the tacos enhances their flavor and makes them sturdier. You can do this in a dry skillet over medium heat or directly over an open flame for a few seconds on each side.
- Prepare the Slaw in Advance: Make the cumin lime coleslaw ahead of time and refrigerate it until you’re ready to build your tacos. This allows the flavors to meld and ensures you have everything ready when the fish is cooked.
- Use a Variety of White Fish: While cod is suggested for its mild flavor, other white fish like tilapia, halibut, or mahi-mahi can also be used. Opting for frozen fillets can be cost-effective and convenient, as they usually come individually wrapped.
- Customize Your Toppings: While the basic recipe includes fish, slaw, avocado, and jalapeño, feel free to add other toppings like fresh cilantro, diced tomatoes, or a squeeze of lime to suit your taste preferences.
Equipment
- Skillet: A good quality skillet for cooking the fish and toasting the tortillas.
- Mixing bowls: For preparing the cumin lime slaw and seasoning mix.
- Fish spatula: Useful for flipping the fish fillets without breaking them.
- Citrus juicer: Helpful for extracting lime juice for the slaw dressing.
- Chef’s knife: Essential for slicing the avocado, jalapeño, and green onions.
