Fish Tacos with Cumin Lime Coleslaw
These fish tacos are made with cod, corn tortillas, and a cumin-lime coleslaw that adds a nice crunch. You'll need ingredients like mayonnaise, lime, coleslaw mix, chili powder, and avocado to put this simple dish together.
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
Ingredients
Cumin-lime Coleslaw
Tacos
Instructions
- 1.
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.
- 2.
Make the cumin lime coleslaw next. For the dressing, stir together the mayonnaise, 1 Tbsp lime juice, cumin, cayenne, salt, and sugar.
- 3.
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.
- 4.
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.
- 5.
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, 145°F). Repeat with more oil and the second batch of fish.
- 6.
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.