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Cinco de Mayo is around the corner so why not make some tacos this week! These Fish Tacos with Cumin-Lime Slaw are a dish I made for the first time over a year ago. When I tried them I was amazed at how fresh and delicious these tiny tacos were. Let’s be honest, I really haven’t come across a rendition of tacos that I didn’t like. I could probably eat tacos every day, so sharing this recipe back was a must because I think many of you out there reading this feel the same way I do.

There’s a lot of flexibility with these fish tacos outside of the toppings. When it comes to the seasoning of the fish, or how robust you want the cumin-lime slaw to taste- it’s really up to you! I’m a fan of highly seasoned foods so I ramped up the lime and cumin flavors in the slaw. I’m not a huge fan of mayonnaise so making the slaw more flavorful helps me get over that. The tilapia can either be lightly seasoned with a touch of chili powder or you can ramp it up like I do and rub those fillets down with all of the powder! It really gives your tacos a kick!

Originally this recipe called for chopping up your own cabbage and carrots. While I think this is an awesome idea, for me it just wasn’t ideal. I decided to build a shortcut for the coleslaw. I used the prepared coleslaw in a bag. It contained all the ingredients I needed with the exception of the green onion, which was super easy to add. If you have the time to chop up some cabbage- go for it. I’m just a fan of making my meals efficient and easy to suit my lifestyle. This substitution made this meal super simple and perfect for a busy work night! These tasty tacos tickled my tastebuds so I know they will do the same for you!

Fish Tacos with Cumin-Lime Slaw

What You Need:DSC_0613

For the Slaw:

  • 1/2 cup mayonnaise
  • 1 lime, squeezed.
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • pinch cayenne pepper
  • 1 tsp sugar
  • 1 lb. coleslaw mix
  • 1/2 bunch green onions, chopped

For the Tacos:

  • 8 small corn tortillas
  • 2 white fish fillets (about 2/3 lb. total- I used tilapia) 
  • Mild chili powder blend
  • Salt and pepper
  • 1 Tbsp. vegetable oil
  • 1 cup frozen corn kernels, thawed
  • 1/2 batch Cumin Lime Coleslaw
  • 1/4 bunch fresh cilantro (optional)
  • Avocado, diced or sliced (optional)
  • Salsa (optional)

Instructions:
Click here to Cook With Me!

For the Slaw:

  • Prepare the coleslaw dressing by stirring together the mayonnaise, lime juice, cumin, salt, sugar, and a pinch of cayenne pepper.
  • Place coleslaw mix and chopped green onions in a large bowl.
  • Mix in dressing until the cabbage, carrots, and onions are completely covered.
  • Refrigerate until ready to use!

For the Tacos:

  • Toast the tortillas in a dry skillet over medium heat until golden brown on each side (2 minutes per side). Stack the tortillas and cover with a clean cloth to help them stay warm.
  • Season the fish by rubbing a generous amount of chili powder and a sprinkle of salt and pepper on each side. Cut each fillet into four equal portions. Make sure you have 8 pieces. ( I doubled up on fish for leftovers!)
  • Preheat the vegetable oil in a skillet over medium heat.
  • Add the fish fillets and cook for about five minutes on each side or until they are opaque, white, and firm all the way through.
  • Top each toasted tortilla with a piece of fish, and a sprinkle of corn kernels, a small handful of Cumin Lime slaw, avocado, salsa and some fresh cilantro leaves if desired.
  • Serve and enjoy!

Cook With Me:

For the Slaw:

  • Prepare the coleslaw dressing by stirring together the mayonnaise, lime juice, cumin, salt, sugar, and a pinch of cayenne pepper.
  • Place coleslaw mix and chopped green onions in a large bowl.DSC_0608.JPG
  • Mix in dressing until the cabbage, carrots, and onions are completely covered.DSC_0612.JPG
  • Refrigerate until ready to use!

For the Tacos:

  • Toast the tortillas in a dry skillet over medium heat until golden brown on each side (2 minutes per side). Stack the tortillas and cover with a clean cloth to help them stay warm.DSC_0617
  • Season the fish by rubbing a generous amount of chili powder and a sprinkle of salt and pepper on each side. Cut each fillet into four equal portions. Make sure you have 8 pieces. ( I doubled up on fish for leftovers!)DSC_0619
  • Preheat the vegetable oil in a skillet over medium heat.
  • Add the fish fillets and cook for about five minutes on each side or until they are opaque, white, and firm all the way through.

  • Top each toasted tortilla with a piece of fish, and a sprinkle of corn kernels, a small handful of Cumin Lime slaw, avocado, salsa and some fresh cilantro leaves if desired.
  • Serve and enjoy!DSC_0633

Inspired by this recipe.

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