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Fish Tacos with Cumin Lime Slaw

🇲🇽 Mexico · Baja California

Servings: 4 servings (2 tacos each) Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • ¼ cup mayonnaise
  • 1 tablespoon lime juice (about 1 lime)
  • 1 teaspoon ground cumin, divided
  • â…› teaspoon cayenne pepper
  • â…œ teaspoon salt, divided
  • ½ teaspoon granulated sugar
  • ½ of a 16 oz. bag coleslaw mix (shredded cabbage and carrots)
  • 2 green onions, sliced
  • 8 small corn tortillas
  • 2 teaspoons chili powder
  • ¼ teaspoon garlic powder
  • 1 tablespoon cooking oil, divided
  • 1 lb cod fillets
  • 1 avocado, sliced
  • 1 jalapeño, sliced

Steps

  1. Toast the tortillas in a dry skillet over medium heat until browned on each side. Stack and cover with foil to keep warm.
  2. Make the slaw dressing by stirring together mayonnaise, lime juice, ½ teaspoon cumin, cayenne, ¼ teaspoon salt, and sugar.
  3. Combine the coleslaw mix and green onions in a bowl, pour the dressing over top, and stir to combine. Refrigerate until ready to use.
  4. Mix the chili powder, remaining ½ teaspoon cumin, garlic powder, and remaining ⅛ teaspoon salt. Cut the fish into taco-sized pieces and season both sides with the spice mix.
  5. Heat half the oil in a large skillet over medium heat. Cook half the fish for a few minutes per side until opaque and easily flaked. Repeat with remaining oil and fish.
  6. Top each tortilla with fish, avocado slices, a scoop of cumin lime slaw, and jalapeño slices. Serve warm.

Source: www.budgetbytes.com