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🍳 Recipes

Fish Tacos with Cumin Lime Slaw

🕒 30 min total Prep 15 min Cook 15 min 4 servings Dinner Mexican

Quick skillet cod tacos with a creamy cumin-lime cabbage slaw, avocado, and warm tortillas. Works great with frozen cod.

Ingredients (17)

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Instructions (7 steps)

  1. 1

    If using frozen cod, thaw in the fridge overnight or in a sealed bag under cold water, then pat dry.

  2. 2

    Make the slaw dressing: stir together the mayonnaise, lime juice, 0.5 teaspoon cumin, cayenne, 0.25 teaspoon salt, and sugar.

  3. 3

    Combine the coleslaw mix and green onions in a bowl, pour the dressing over, and stir to coat. Refrigerate until serving.

  4. 4

    Toast the tortillas in a dry skillet over medium heat until lightly browned on each side. Stack and cover with foil to keep warm.

  5. 5

    Mix the fish seasoning: chili powder, 0.5 teaspoon cumin, garlic powder, and 0.125 teaspoon salt. Cut the cod into taco-sized pieces and season both sides.

  6. 6

    Heat 0.5 tablespoon oil in a large skillet over medium heat. Cook half the fish in a single layer, a few minutes per side, until opaque, firm, and flaking (145F). Repeat with the remaining oil and fish.

  7. 7

    Build each taco with fish, avocado, a scoop of slaw, and jalapeno slices if using. Serve warm.