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These easy Fish Tacos are exactly what I make when I’m craving something fresh, fast, and filling without feeling heavy. I originally made a big bowl of sunny cumin lime coleslaw and knew it would be perfect piled onto warm tortillas with simple pan-cooked fish, creamy avocado, and a little jalapeño for heat, so that’s exactly what I did here! Each batch of fish cooks in about 10 minutes on the stovetop, and the slaw adds crunch and brightness without needing a separate sauce. I like to keep my fish tacos pretty simple, but I’ve got some suggestions for extra toppings below if you want them! 😉
“Long-time follower of yours. Holy cod, you got my partner to eat fish! This recipe was absolutely delicious. I had a few cod filets from Aldi in the freezer and followed everything to a T. Even my picky eater of a partner devoured his serving and even went back to finish the leftover slaw. Will definitely be making this again!”
Adam
Easy Recipe for Fish Tacos with Slaw
For this fish tacos recipe, I seasoned some white fish filets with a simple mix of chili powder, cumin, garlic, and salt, then cooked them up quickly in a skillet. I topped them with tangy cumin lime coleslaw, a slice of creamy avocado, and a couple of super-thin slices of jalapeño. These easy fish tacos are earthy, tangy, lightly spicy, and full of crunch, with the flaky fish tucked into warm tortillas and balanced by that bright, creamy slaw. Just don’t blink…I promise these will disappear fast!!
Recipe Success Tips!
- I use cod fillets for my fish tacos because they have a mild flavor that can be easily paired with any seasoning or toppings. You could also use something like tilapia, halibut, mahi-mahi, snapper, or grouper without changing the cook time, as long a the fillets are similar in thickness!
- I usually get the best prices on frozen fillets. They often come individually wrapped, so you can thaw as many as you need and keep the rest in the freezer for later. Let them thaw in the fridge overnight, or follow the directions on the package for thawing the fish.
- Cut the fish into similar-sized pieces so they cook at the same rate. The fish is ready when it looks opaque, flakes easily with a fork, and reaches 145°F in the thickest part. Cutting the pieces evenly (or as evenly as you can!) helps the fish stay tender instead of turning dry or overcooked.
- Cook the fish in batches. Crowding the skillet can make the fish steam instead of sear. I’ve made this recipe MANY times now, and cooking it in batches gives the fish a better texture and makes it much easier to flip!
- Lighten up the slaw, if you’d like. A few readers have asked about swapping the mayo in the slaw for Greek yogurt, and you can definitely do that if you like a tangier slaw! Just keep in mind that Greek yogurt is tarter and less rich than mayo (and there’s already lime juice in the dressing), so you may need to adjust the salt or sugar to taste. My favorite middle-ground option is using 3 Tbsp Greek yogurt + 1 Tbsp mayo, so you still get a little creaminess.
Easy Fish Tacos with Cumin Lime Slaw
Cost $10.93 recipe / $2.73 serving
Ingredients
Cumin Lime Coleslaw
- ¼ cup mayonnaise ($0.40)
- 1 lime (1 Tbsp juice, $0.50)
- ½ tsp ground cumin ($0.05)
- ⅛ tsp cayenne pepper ($0.01)
- ¼ tsp salt ($0.01)
- ½ tsp granulated sugar ($0.01)
- ½ 16 oz. bag coleslaw mix (shredded cabbage and carrots, $1.09)
- 2 green onions (sliced, $0.22)
Tacos
- 8 small corn tortillas (taco size, $0.82*)
- 2 tsp chili powder ($0.20)
- ½ tsp ground cumin ($0.05)
- ¼ tsp garlic powder ($0.02)
- ⅛ tsp salt ($0.01)
- 1 Tbsp cooking oil (divided, $0.04)
- 1 lb. cod fillets ($6.18**)
- 1 avocado (sliced, $0.99)
- 1 jalapeño (sliced, $0.33)
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.
See how we calculate recipe costs here.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Fish Tacos step-by-step photos
Toast the tortillas: If you’re using corn tortillas, you’ll want to toast them before making your tacos. This gives them more flavor and helps make them a bit more sturdy. I do this in a dry skillet over fairly high heat, but if you have a gas range, you can do it right over an open flame (just a second or two on each side until lightly toasted). You can keep them warm on a plate covered with foil.
Prepare the cumin lime coleslaw: To make the dressing, stir together 1 Tbsp lime juice, ¼ cup mayonnaise, ½ tsp cumin, ¼ tsp salt, ⅛ tsp cayenne, and ½ tsp sugar. Place ½ of a bag of coleslaw mix (shredded cabbage and carrots) in a bowl with 2 sliced green onions. Pour the dressing over top. You can also wait to pour the dressing over until just before serving to retain crispness, if preferred.
Stir to coat the vegetables in the dressing until creamy, then refrigerate until you’re ready to build your tacos.
Season the fish: Next, make the seasoning mix for the fish. Combine 2 tsp chili powder (this is a mild blend of chiles and other spices), ½ tsp ground cumin, ¼ tsp garlic powder, and ⅛ tsp salt. Cut 1 lb. fish into taco-sized pieces (in this case I had four fillets, so I cut each in half for one piece per taco). Season the fish on both sides with the prepared spice mix.
Cook the fish: Heat ½ Tbsp cooking oil in a skillet over medium heat until the oil looks glossy and shimmery. Once hot, add half of the fish in a single layer, making sure not to crowd the pan so the pieces can sear instead of steam.
Cook for a few minutes on each side, or until the outside is lightly browned and the fish is opaque, tender, and flakes easily with a fork. Transfer the cooked fish to a clean plate, then add a little more oil to the skillet and repeat with the remaining fish.
Serve: To build the fish tacos, place one piece of fish in each tortilla, add one slice of avocado, a small scoop of cumin lime coleslaw, and a couple slices of jalapeño.
If you have leftover lime from making the slaw, slice it into wedges to serve with the tacos.
Enjoy that summery goodness!
More Fish Taco Toppings
These tacos are fun because you can get creative with the toppings. If you want to swap out some of the toppings I used for something else, or just want to add to what is listed in the recipe above, here are some ideas:
- Corn salsa
- Cilantro
- Cotija cheese
- Pico de gallo
- Lime crema
- Fresh red onion
- Avocado dressing
- Radishes
- Pickled red onion
- Sour cream
- Guacamole
- Pineapple Salsa
What to Serve with Fish Tacos
Two tacos do not a meal make…at least not in my house. When I serve these easy fish tacos, I like to round things out with a few easy sides that keep the flavors bright and satisfying. A scoop of taco rice or arroz verde makes it feel more like dinner, especially if you’re feeding a hungry crowd. I’ll also toss together a street corn salad when sweet corn’s in season.
My quick seasoned black beans (seasoned with garlic, cumin, and jalapeño) make a yummy side and come together in minutes. And if I’m having friends over, there’s usually a round of avocado margaritas to kick things off! They’re creamy, tangy, and just different enough to be fun.
Storage Instructions
If you have any leftovers, store everything separately in the fridge in airtight containers for up to 2-3 days. Reheat the fish and tortillas gently on the stove before serving.
Try These Taco Recipes Next:
- Birria Tacos turn an affordable chuck roast into crispy, cheesy tacos with juicy, slow-cooked beef and rich consommé for dipping.
- These Coconut Shrimp Tacos use frozen shrimp to keep things budget-friendly while still tasting fresh and juicy.
- I love Chipotle Chicken Tacos for meal prep because the chicken can be tucked into tacos, bowls, salads, wraps, or nachos all week.
The cole slaw is so good I could eat it with a spoon! I had to go without jalapeno and avocado since my Aldi was out, so mine weren’t as flavorful as I’d like, but I can’t blame the recipe for that. I doctored them with Tabasco and enjoyed it much more.
Could i use greek yogurt instead of mayo for the cole slaw?
Thank You for an answer
I think that would be good! Just a little less rich and you might need more salt but just adjust to your taste! If you’re able, I would suggest still adding a little mayo if you have it. Maybe 3 tbsp yogurt and 1 tbsp mayo.
I love your recipes 😋
Made in the air fryer and it was sooo good! I’ll be making this a lot this summer
I just added this webpage to my google reader, excellent stuff. Can’t get enough!
These are excellent!
Love the spice seasoning. keep it in a shaker jar for quick prep.
For cheap fish I buy the trimmings from say Salmon fillets, excellent price.
I tried the corn tacos but they fell apart.
I Use Manny’s flour ones better.
I make thes all the time and use a cole slaw + a zesty Lime Italian dressing.
Oh so quick. and
Oh So Good!!!!!!!!!!!!!
Forgot the rating.
Quick, easy and packed with flavor! I had purchased blue catfish (invasive species in the Chesapeake region) from Flash Food a while back and I wasn’t sure what I wanted to do with it. It’s not a frequently thought of white fish to use for stuff like this, but it was a great choice.
Long-time follower of yours. Holy cod, you got my partner to eat fish! This recipe was absolutely delicious. I had a few cod filets from Aldi in the freezer and followed everything to a T. Even my picky eater of a partner devoured his serving and even went back to finish the leftover slaw. Will definitely be making this again!
Success! :D
Great summertime recipe! I served it with homemade pineapple salsa and it was delicious.
Any suggestions on thawing the cod? I have portions from Trader Joe’s and know the recipe itself will be a hit…if I don’t mess up the fish before it gets to the taco :-)
Any suggestions welcomed!
letting it thaw overnight in the refrigerator is your best bet!
Love this recipe! However, cod is not even close to $5 per pound where I live! Bought it on sale today for $10 per pound.
This was super yummy! I actually used frozen fish sticks because I’m trying to use them up but the coleslaw was so good!
Husband and kids approved!
This is always so easy and delicious! I just added it to this week’s meal plan and I’m looking forward to it already :)
My oven has an air fryer, do you think I could cook the fish that way instead of pan frying?
Another WIN!
We are incorporating more fish into our diet and this was an excellent way to start. Thank you so much, I absolutely LOVE your recipes!
Keep em coming!
So good and so easy! That coleslaw really steals the show!