Fish Tacos with Cumin Lime Slaw

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which […]

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Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which is great when it’s 100 degrees outside. I like to keep my tacos pretty simple (in this case just fish, slaw, jalapeño, and avocado), but I’ve got some suggestions for extra toppings below if you want them! ;)

Originally posted 3-27-2015, updated 7-15-2021.

Overhead view of fish tacos on a platter, toppings on the sides

What’s in a Fish Taco?

For these fish tacos, 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 super thin slices of jalapeño. It’s the perfect mix of earthy, spicy, creamy, and tangy. 

What Kind of Fish is Best for Tacos?

I used 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. I usually get the best prices on frozen fillets, and they usually come individually wrapped, so you can thaw as many as you need and keep the rest in the freezer for later. 

What Else Can I Add?

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 below, here are some ideas:

What Kind of Tortillas?

Corn tortillas are the traditional option for tacos, but go ahead and use whatever you like best. Cooking is about doing what works for you. So if you like flour tortillas or crunchy taco shells better or happen to have those on hand, use them. :) If you’re using corn tortillas, make sure to toast them before making your tacos so they get that deliciously toasty corn flavor (otherwise they kind of taste like nothing). And keep in mind that if you use larger tortillas you’ll get fewer tacos out of the ingredients listed below.

What to Serve with Fish Tacos

Two tacos does not a meal make, so here are some ideas for sides:

Side view of fish tacos on a platter

Fish tacos on a platter with toppings on the sides

Fish Tacos with Cumin Lime Slaw

These super easy Fish Tacos with Cumin Lime Slaw are light, fresh, and the perfect quick dinner for hot summer nights, or any night!
Total Cost $9.17 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (2 Tacos each)
Calories 437kcal
Author Beth - Budget Bytes

Ingredients

Cumin Lime Coleslaw

  • 1/4 cup mayonnaise $0.40
  • 1 lime (1 Tbsp juice) $0.50
  • 1/2 tsp ground cumin $0.05
  • 1/8 tsp cayenne $0.01
  • 1/2 tsp sugar $0.01
  • 1/4 tsp salt $0.01
  • 1/2 16oz. bag coleslaw mix (shredded cabbage and carrots) $0.75
  • 2 green onions, sliced $0.22

Tacos

  • 8 small corn tortillas $0.80
  • 2 tsp chili powder $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp salt $0.01
  • 1 Tbsp cooking oil $0.04
  • 1 lb. cod fillets* $4.96
  • 1 avocado, sliced $0.99
  • 1 jalapeño, sliced $0.15

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.

Notes

*You can use just about any type of white fish for this, like tilapia, mahi mahi, or halibut.

Nutrition

Serving: 2Tacos | Calories: 437kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Sodium: 424mg | Fiber: 9g

How to Make Fish Tacos – Step by Step Photos

corn tortillas being toasted in a skillet

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). You can keep them warm on a plate covered with foil.

Cumin lime slaw ingredients in a bowl, dressing being poured

Next, prepare the cumin lime coleslaw so it’s ready to go when the fish finishes cooking. To make the dressing, stir together 1 Tbsp lime juice, ¼ cup mayonnaise, ½ tsp cumin, ¼ tsp slat, 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, if preferred.

finished cumin lime coleslaw in bowl

Stir to coat the vegetables in dressing, then refrigerate until ready to build your tacos. 

Seasoned fish fillets

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.

Fish cooked in the skillet

Heat ½ Tbsp cooking oil in a skillet over medium heat. Once hot, add half of the fish and cook for a few minutes on each side, or until cooked through (the fish will be opaque and easily flake when cooked). Repeat with a little more oil and the second batch of fish.

Tacos being built

To build the 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.

Fish tacos on a platter with toppings on the sides

If you have leftover lime from making the slaw, slice it into wedges to serve with the tacos.

close up of a fish taco in a hand

Enjoy that summery goodness!

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

Southern Style Potato Salad

People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth but it quickly became my favorite after eating it made the southern way—with mayo […]

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People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth but it quickly became my favorite after eating it made the southern way—with mayo and mustard. It’s rich, creamy, tangy, and with just the right amount of crunch. Southern Style Potato Salad is what comfort food dreams are made of. 

Originally posted 3/12/2010 updated 6/23/2021

front view of a bowl full of southern style potato salad

What is “Southern Style” Potato Salad?

Southern Style Potato Salad has a creamy and tangy dressing that has both mayonnaise and mustard, plus plenty of texture from the finely diced celery and sweet relish. I do like my potato salad with slightly less dressing, rather than super heavy or goopy, so if you like yours more “wet” you may want to make more dressing.

What Kind of Potatoes are Best for Potato Salad?

Waxy potato varieties, like Yukon Gold or red potatoes, are best for potato salad because they hold their shape and don’t break down quite as easily as russet, which are great for mashed potatoes. Waxy varieties also tend to have a creamier texture, rather than mealy, so they’re extra luscious in this potato salad.

Substitutions

Potato salad is pretty flexible and every family has their own special way of making it. In general, here are a few items that are pretty easy to substitute without straying too far from the souther style potato salad roots:

  • Red onion in place of the green onion
  • Apple cider vinegar in place of the red wine vinegar
  • Lawry’s or other seasoning salt in place of the Tony’s Chachere’s
  • Dill relish in place of sweet relish
  • Creole mustard in place of yellow mustard

How Long Does it Stay Good?

Potato salad will stay good in the refrigerator for about 3-4 days. If you can not finish a full 8-cup batch within that amount of time, consider making a half batch instead. Simply change the number of servings in the recipe below and all the ingredient amounts will adjust accordingly.

What to Serve with Potato Salad

Potato salad is a potluck and summer BBQ classic! You really can’t beat the creamy combination of potato salad with sweet and tangy BBQ sauce. This week I ate my potato salad along side my BBQ Cheddar Baked Chicken and Three Bean Salad, but it would also make a great side dish for Brown Sugar Roasted Pork Loin, hamburgers or Black Bean Burgers, or Blackened Salmon with Zucchini.

potato salad on a plate with bbq chicken and three bean salad

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides

Southern Style Potato Salad

This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.
Total Cost $5.56 recipe / $0.70 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 1 cup each
Calories 297kcal
Author Beth - Budget Bytes

Ingredients

  • 3 lbs. Yukon Gold potatoes $3.49
  • 1 tsp. salt $0.03
  • 2 large eggs $0.42
  • 3/4 cup mayonnaise $0.75
  • 1 Tbsp yellow mustard $0.08
  • 1 Tbsp sweet relish $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 1/2 tsp Tony Chachere’s seasoning* $0.05
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 green onions $0.22
  • 2 ribs celery (1 cup chopped) $0.32

Instructions

  • Peel, wash, and chop your potatoes into one inch cubes. Briefly rinse the cubed potatoes with cool water in a colander to remove excess starch. Place the potatoes in a large pot and cover with cold water. Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until they are tender (about ten minutes). Pierce the potatoes with a fork to make sure they are tender, then drain in a colander. Briefly rinse with cool water to cool the potatoes.
  • While the potatoes are boiling, cook the eggs. Place the eggs in a small pot and cover them with cold water, then bring the pot to a boil over high heat. Let them boil for one minute before turning off the heat. Cover the pot with a lid and let the eggs sit in the hot water for 15 minutes, then carefully pour out the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.
  • While the potatoes and eggs are cooking, make the dressing. Stir together the mayonnaise, mustard, relish, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.
  • Finely dice the celery, and slice the green onions.
  • Add the cooked, cooled, and drained potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.
  • Taste and adjust the mustard or seasoning to your liking, then serve.

Notes

*Or your favorite seasoning salt

Nutrition

Serving: 1Cup | Calories: 297kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Sodium: 583mg | Fiber: 4g

Scroll down for the step by step photos!

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides

How to Make Creamy Southern Potato Salad – Step By Step Photos

Peeled and diced potatoes in a colander
Peel and cube 3 lbs. of potatoes. Rinse the potatoes briefly with cool water to remove excess starch. This will help prevent your potato salad from getting dry and gluey.

Cooked potatoes in a pot

Add the cubed potatoes to a large pot and cover with cool water. Add 1 tsp salt to the water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes until they’re tender (about 10 minutes, depending on the size of the cubes). Use a fork to pierce one of the larger pieces to test the doneness and make sure they are fully tender. There’s nothing worse than hard potatoes in your potato salad! Drain the cooked potatoes in a colander and rinse again briefly with cool water to cool the potatoes and rinse away excess starch. Let them drain well.

Eggs in a pot with water

While the potatoes are boiling, cook the eggs. Add your eggs to a small pot (I cooked extra just to have on hand) and cover with cool water. Bring the pot up to a boil and then let the eggs boil for one minute before turning off the heat. Let the eggs sit in the hot water with a lid on top and the heat turned off for 15 minutes, then carefully pour out the hot water and run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the eggs and dice them.

potato salad dressing ingredients in a bowl

Make the dressing for the potato salad by combining 3/4 cup mayonnaise, 1 Tbsp mustard, 1 Tbsp red wine vinegar, 1 Tbsp sweet relish, 1/2 tsp Tony Chachere’s or your favorite seasoning salt, and some freshly cracked pepper. Whisk the ingredients together, taste, and add more seasoning salt if desired. Remember, you want the dressing to be heavily seasoned because the flavor will be less pronounced once mixed with the potatoes.

bottle of tony chachere's seasoning

This is the Tony Chachere’s seasoning that I use in my potato salad dressing. If you don’t have access to this, you can use any sort of basic seasoning salt, like Lawry’s

Diced celery and sliced green onion on a cutting board

You can also finely dice 2 ribs of celery and slice 2 green onions while waiting for the potatoes and eggs to cook.

Potatoes, eggs, green onion, and celery in a bowl

Place the cooled potatoes in a large bowl along with the diced celery, sliced green onion, and diced eggs. 

Dressing being poured into the bowl with the potato salad ingredients

Pour the dressing over the ingredients in the bowl and then stir until everything is combined and coated in the dressing. To make the Southern Style Potato Salad slightly less chunky, mash the potatoes as you stir.

Finished potato salad in a bowl with a spatula

Taste the potato salad and adjust the mustard or seasoning to your liking.

Finished potato salad in a serving bowl with ingredients on the sides

The post Southern Style Potato Salad appeared first on Budget Bytes.

Easy Vegan Tartar Sauce

Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredie…

Easy Vegan Tartar Sauce

Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredients and 15 minutes required! Let us show you how it’s done!

What is Tartar Sauce?

Tartar sauce is a creamy condiment that’s often served with fried foods (or seafood if not vegan).

Easy Vegan Tartar Sauce from Minimalist Baker →

Pesto Chickpea Salad

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, […]

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I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, it’s so creamy and delicious, and you can eat it a number of ways. Everything about this chickpea salad is my style! 

Originally posted 12-5-2012, updated 6-3-2021.

Pesto Chickpea Salad in a bowl surrounded by crackers

How to Serve Pesto Chickpea Salad

This super simple chickpea salad can be enjoyed several ways. You can serve it as an appetizer with crackers for dipping, like in the photo above, it can be a side dish with dinner, or you can use it as a filling for a sandwich (toasted whole grain bread, a hearty bun, or in a wrap). …Or, if you’re like me, you’ll find yourself just digging into the bowl with a fork. ;)

What Kind of Pesto is Best?

There are a lot of different types of pesto on the market, offering a little something for everyone. If you’re looking for the most budget-friendly, ALDI makes a super affordable basil pesto that I use in a lot of recipes. Today I happened to be shopping at a different store, so I went with Filippo Berio Classic Pesto, which was still pretty affordable and it had a really incredible flavor. Barilla also makes a very affordable pesto. And since pesto is the main flavor in this recipe, you definitely want to go with a pesto that you know you like. 

How Long Does the Salad Keep?

This Pesto Chickpea Salad will stay good in the refrigerator for about four days, making it great for meal prep! 

Soak Your Onions for a Softer Flavor

If you’re sensitive to red onions, here’s a trick that will make life so much more enjoyable. Soak your sliced onions in cold water for about five minutes before adding them to your recipe. The water pulls out that super sharp flavor, leaving a nice mild hint of red onion that will flavor your dish without hurting your stomach. :)

side view of pesto chickpea salad in a bowl, surrounded by crackers

Pesto chickpea salad in a bowl surrounded by crackers

Pesto Chickpea Salad

This creamy and tangy Pesto Chickpea Salad is a quick and easy lunch. Enjoy with crackers, on a sandwich, or on top of a bed of greens.
Total Cost $3.14 recipe / $0.79 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 ¾ cup each
Calories 363kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.40
  • 1/4 cup basil pesto $1.30
  • 1 Tbsp lemon juice $0.06
  • 1/8 tsp freshly cracked pepper $0.01
  • 2 15oz. cans chickpeas $1.10
  • 1/4 cup red onion $0.10
  • 1/4 cup fresh parsley $0.17

Instructions

  • Stir together the mayonnaise, pesto, lemon juice, and pepper in a bowl.
  • Rinse and drain the chickpeas. Roughly chop the parsley. Finely dice the red onions (soak the red onions in cold water for 5 minutes for a milder onion flavor). Add the chickpeas, parsley, and onion to a large bowl.
  • Pour the dressing over the chickpeas, parsley, and onion. Stir to combine. Serve as is or slightly mash the chickpeas for a thicker consistency. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 363kcal | Carbohydrates: 37g | Protein: 12g | Fat: 19g | Sodium: 245mg | Fiber: 10g

Love chickpea salads? Check out my Scallion Herb Chickpea Salad

Pesto chickpea salad on a bun with greens

How to Make Pesto Chickpea Salad – Step By Step Photos

Creamy pesto dressing in a bowl being stirred
Start by making the creamy pesto dressing. In a bowl, stir together ¼ cup mayonnaise, ¼ cup basil pesto, 1 Tbsp lemon juice, and ⅛ tsp freshly cracked pepper. 

Chickpeas, parsley, and red onion in a bowl

Rinse and drain two 15oz. cans of chickpeas, then place them in a bowl. Roughly chop about 1/4 cup fresh parsley. Finely dice about ¼ cup red onion (soak for 5 minutes in cold water if you want a milder onion flavor). 

Dressing added to chickpeas in the bowl

Add the dressing and stir to combine. You can either serve the salad just like this, or…

Slightly mashed chickpea salad in the bowl

Or you can slightly mash the chickpeas in the bowl to make it hold together a little more like a potato salad. You can use a potato masher to do this, or just mash some of the beans with a fork against the side of the bowl.

Pesto chickpea salad in a bowl with a cracker dipped into the side

Serve immediately or refrigerate until ready to eat!

close up of pesto chickpea salad on a cracker

So much flavor, so little effort. ;)

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Creamy Coleslaw Recipe

Creamy Coleslaw Recipe
Make this creamy coleslaw recipe for your next potluck, picnic, or backyard bbq. Made with a crisp coleslaw mix and a sweet yet tangy homemade dressing, this classic coleslaw hits the spot! Why You’ll Love This Recipe Coles…

A white bowl with creamy homemade coleslaw and a silver spoon on the right side of the bowl.

Creamy Coleslaw Recipe

Make this creamy coleslaw recipe for your next potluck, picnic, or backyard bbq. Made with a crisp coleslaw mix and a sweet yet tangy homemade dressing, this classic coleslaw hits the spot! Why You’ll Love This Recipe Coleslaw can elicit some serious love or hate feelings in a lot of people. When it’s done well […]

READ: Creamy Coleslaw Recipe

Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!

The post Hot Corn Dip appeared first on Budget Bytes.

If you like chips and queso, you’re going to love this hot corn dip. It’s like queso’s older hotter cousin. It’s got all that creamy cheesy goodness, plus a little sweetness from the corn, plenty of color from the peppers, and a little kick of spicy heat. And a little bowl of cool salsa on the side offers the perfect complimentary flavors and textures. THIS will be a staple at every party that I hope the future holds.

A rectangular baking dish full of hot corn dip with chips and salsa on the sides

What’s in Hot Corn Dip?

To make this dip, I started with my recipe for Spinach Artichoke Dip and simply swapped out the spinach and artichoke for corn and peppers, keeping that creamy-cheesy base. I then added a few more southwest flavors, like green onion, cumin, pepper jack cheese, and hot sauce to really solidify the flavor profile. The result? A super creamy, cheesy, slightly spicy dip that you won’t be able to stop dunking chips into.

Make it Extra

I always like to present a sort of “base layer” recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I’ve seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.

Can I Use Fresh Corn?

This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you’ll want to roast, grill, or boil your corn before adding it to the mix. You’ll need about 3 cups of cooked corn kernels.

A chip dipped into the hot corn dip and being lifted away from the dish
Overhead view of several chips dipped into a dish full of hot corn dip

Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!
Total Cost $5.14 recipe / $0.86 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about ½ cup each
Calories 292kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 jalapeño $0.10
  • 2 cloves garlic $0.16
  • 3 green onions $0.19
  • 2 Tbsp butter $0.28
  • 12 oz. frozen corn $0.75
  • 4 oz. cream cheese $0.35
  • 1/4 cup sour cream $0.11
  • 2 Tbsp mayonnaise $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp hot sauce $0.08
  • 4 oz. pepper jack cheese, shredded (1 cup) $1.15
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
  • Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
  • Add the frozen corn and continue to sauté until the corn has heated through.
  • Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
  • Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.
  • Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.

Nutrition

Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 15.87g | Protein: 8.8g | Fat: 22.73g | Sodium: 286.93mg | Fiber: 2.37g
Overhead view of several chips dipped into a dish full of hot corn dip

How to Make Hot Corn Dip – Step by Step Photos

Diced peppers and garlic in a skillet

Preheat the oven to 375ºF. Remove the seeds and stems from one red bell pepper and jalapeño, then finely dice them. Mince two cloves of garlic and slice 3 green onions. Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté the peppers and garlic over medium heat for a few minutes, or just until the red bell pepper begins to soften.

Frozen corn added to the skillet

Add a 12 oz. bag of frozen corn to the skillet and continue to sauté until the corn is heated through.

Cream cheese, sour cream, and mayo added to the skillet

Cut 4 oz. cream cheese into chunks, then add it to the skillet along with ¼ cup sour cream and 2 Tbsp mayonnaise. Stir them into the vegetables until they are melted, smooth, and creamy.

Spices, cheese, and green onion added to the skillet

Next, add sliced green onion, ½ tsp ground cumin, ½ tsp hot sauce, ½ cup shredded pepper jack, and 2 Tbsp grated Parmesan. Stir until everything is combined and melted together.

Hot corn dip being spread into a baking dish

Transfer the hot corn dip into a 2-quart baking dish and top with the remaining ½ cup shredded pepper jack.

Baked hot corn dip in the baking dish

Bake the hot corn dip in the preheated 375ºF oven for about 20 minutes or until the cheese on top is melted and the dip is bubbling around the edges.

Close up of a chip dipped into the corner of the hot corn dip casserole dish

Serve hot while the cheese is ooey-gooey and delicious!

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Easy Spinach Dip

Easy Spinach Dip
This creamy spinach dip comes together in minutes and is perfect for serving in a bread bowl, with vegetables, or with a variety of crackers. This easy dip is an absolute crowd pleaser!
READ: Easy Spinach Dip

A white platter on a blue counter with a bread bowl of spinach dip in the middle and vegetables around the sides.

Easy Spinach Dip

This creamy spinach dip comes together in minutes and is perfect for serving in a bread bowl, with vegetables, or with a variety of crackers. This easy dip is an absolute crowd pleaser!

READ: Easy Spinach Dip

Egg Salad

Easter is on Sunday and that means we will be up to our eyeballs in hard-boiled eggs. We always dye way too many eggs, but it is so fun! Plus, I love having extra hard boiled eggs to make deviled eggs and Egg Salad! I love making Avocado Egg Salad, but…

Easter is on Sunday and that means we will be up to our eyeballs in hard-boiled eggs. We always dye way too many eggs, but it is so fun! Plus, I love having extra hard boiled eggs to make deviled eggs and Egg Salad! I love making Avocado Egg Salad, but classic Egg Salad is…

The post Egg Salad appeared first on Two Peas & Their Pod.

Homemade Russian Dressing

Homemade Russian Dressing
This classic Russian dressing recipe is a wonderfully spicy spread to slather on your favorite sandwiches (especially Reubens!) or drizzle on a salad.
READ: Homemade Russian Dressing

Homemade Russian Dressing

This classic Russian dressing recipe is a wonderfully spicy spread to slather on your favorite sandwiches (especially Reubens!) or drizzle on a salad.

READ: Homemade Russian Dressing

Tajín Shrimp Tacos

These bright and zesty Tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing.

The post Tajín Shrimp Tacos appeared first on Budget Bytes.

As the weather starts to warm up I start craving light, fresh food, like these Tajín Shrimp Tacos. These tacos are so simple, with bright chili-lime flavored Tajín seasoned shrimp and a simple slaw made with homemade avocado dressing. They’re the perfect little bites to enjoy with the first warm rays of sun of the season! As always, I’ll list some substitutions and add-on ideas for you below!

Three Tajín Shrimp Tacos open faced on a wooden board, ingredients on the sides

What is Tajín?

Tajín seasoning is a Mexican spice blend containing chili, lime, and salt. This super simple blend packs huge flavor and is incredibly delicious when sprinkled onto fresh fruit, vegetables, meat, fish, or really just about everything. You can find this seasoning in the produce department of most major grocery stores in the U.S. Scroll down to the step-by-step photos below to see a photo of the bottle, so you know what to look for! :)

Can I Substitute the Shrimp?

If you’re not a fan of shrimp, you can also use Tajín to season white fish, like cod, tilapia, or Mahi Mahi instead. You could also use the Tajín to season some cubed or shredded chicken.

Can I Substitute the Avocado Dressing?

Yes, you have a few different options for dressing the slaw for these tacos. When I first made this recipe, I actually used a store-bought guacamole salsa mixed with a little bit of mayonnaise to make the slaw. You could also use something like an avocado ranch dressing, or make my Cilantro Lime Coleslaw.

Take a Short Cut with Coleslaw Mix

I had half a head of purple cabbage in my fridge that I used for this recipe, but you could also use fresh green cabbage, or even take a short cut by using bagged coleslaw mix (shredded cabbage and carrots). Green cabbage may even work a little better here because the natural pigment of the purple cabbage turns kind of brown when mixed with the green avocado dressing.

What Else Can I Add to the Shrimp Tacos?

Tacos are great because they’re so flexible. There are so many things you could add to these tacos to make them your own. Here are a few ideas:

What to Serve with Tajín Shrimp Tacos

I suggest keeping your side dish light, with something like Charred Corn and Zucchini Salad, Cucumber and Black Bean Salad, or Warm Corn and Avocado Salad. Or you can go with some simple sides like Quick Seasoned Black Beans and Cilantro Lime Rice.

A hand picking up one Tajín Shrimp Taco off a plate of three
Three Tajín Shrimp Tacos open faced on a wooden board

Tajín Shrimp Tacos

These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 
Total Cost $9.62 recipe / $2.41 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 three tacos each
Calories 420.35kcal
Author Beth – Budget Bytes

Ingredients

Avocado Dressing

  • 1 avocado $0.89
  • 1/4 cup sour cream $0.12
  • 1/4 cup mayonnaise $0.40
  • 1 clove garlic $0.08
  • 1/4 cup chopped cilantro $0.20
  • 2 Tbsp lime juice $0.50
  • 1/4 tsp salt $0.02

Tajín Shrimp

Other Ingredients

  • 1/2 head red cabbage (about 4 cups shredded) $0.93
  • 12 small corn tortillas $1.20
  • 1 jalapeño (optional) $0.10

Instructions

  • Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
  • Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
  • Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
  • If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
  • Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.
  • Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.
  • To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

Nutrition

Serving: 3tacos | Calories: 420.35kcal | Carbohydrates: 33.33g | Protein: 19.63g | Fat: 23.88g | Sodium: 752.5mg | Fiber: 7.83g
Close up of three Tajín Shrimp Tacos on a plate

How to Make Tajín Shrimp Tacos – Step by Step Photos

Avocado dressing in a blender

Make the avocado dressing first. Add one avocado, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove of garlic, ¼ cup cilantro, 2 Tbsp lime juice, and ¼ tsp salt to a blender or food processor. Blend until smooth. Shred ½ head cabbage (about 4 cups) and slice one jalapeño.

Toasted tortillas in a skillet

Toast 12 small corn tortillas. You can do this over the open flame of a gas stove or in a very hot dry skillet. They only take about 10 seconds per side to toast. This gives them a deliciously toasty corn flavor and helps strengthen them a bit.

Shrimp seasoned with Tajín in a bowl

If your shrimp are frozen, place them in a colander and run cool water over them until thawed (it’s pretty fast). Remove the peels and tails, if still attached. Place 12oz. raw medium peeled shrimp in a bowl and add ½ Tbsp Tajín seasoning. Stir to coat the shrimp in seasoning.

Cooked shrimp in a skillet

Heat 1 Tbsp cooking oil in a skillet over medium. When the skillet and oil are hot, add the seasoned shrimp. Sauté the shrimp until they are opaque (this should only take a few minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and let the liquid simmer a few more minutes to thicken. Turn off the heat and toss the shrimp in the thickened sauce.

Finished avocado slaw in a bowl with a spatula

Just before serving, prepare the slaw. Add about ½ cup of the avocado dressing to the shredded cabbage and stir to coat. The rest of the dressing will be used to top the tacos.

Avocado dressing being drizzled over a shrimp taco on a plate

To build the tacos, add some of the prepared slaw to each tortilla, top with a few shrimp and a couple slices of jalapeño. Drizzle some of the remaining avocado dressing over top, then enjoy!

Three Tajín Shrimp Tacos open faced on a wooden board

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