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 […]

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

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.

Homemade Fish Sticks

Did you know that it is easy to make fish sticks at home? YEP! And I promise they taste way better than frozen fish sticks you buy at the store. Plus, they are healthier because they are made with fresh and simple ingredients and they are baked and not…

Did you know that it is easy to make fish sticks at home? YEP! And I promise they taste way better than frozen fish sticks you buy at the store. Plus, they are healthier because they are made with fresh and simple ingredients and they are baked and not fried. The recipe is simple and…

The post Homemade Fish Sticks appeared first on Two Peas & Their Pod.

Spicy Baked Fish Tacos (30 minutes!)

Over the summer, I got on a taco kick and this easy approach to fish tacos became a regular in our dinner rotation. Sometimes grilling is difficult with fish because it’s so tender, so oven roasting became the quick-and-easy alternative!
Flaky wh…

Spicy Baked Fish Tacos (30 minutes!)

Over the summer, I got on a taco kick and this easy approach to fish tacos became a regular in our dinner rotation. Sometimes grilling is difficult with fish because it’s so tender, so oven roasting became the quick-and-easy alternative!

Flaky white fish is tossed in smoky spices and sea salt and roasted to perfection — no grilling required! Just 30 minutes and 10 ingredients to a fresh and flavorful dinner on the table.

Spicy Baked Fish Tacos (30 minutes!) from Minimalist Baker →

Lemon Garlic Fish Sticks with Jalapeño Tartar Sauce.

Oh my gosh. Say hello to lemon garlic homemade fish sticks. We are in looooooove. I mean, major lust and love because of these babies. If you want to make a creative, out-of-the box meal tonight, I have the answer. Because FLAVOR. And if you observe ash wednesday and the lenten season, you’ve got a […]

The post Lemon Garlic Fish Sticks with Jalapeño Tartar Sauce. appeared first on How Sweet Eats.

Oh my gosh. Say hello to lemon garlic homemade fish sticks.

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

We are in looooooove. I mean, major lust and love because of these babies.

If you want to make a creative, out-of-the box meal tonight, I have the answer. Because FLAVOR. And if you observe ash wednesday and the lenten season, you’ve got a new exciting fish recipe under your belt!

homemade fish sticks

Pssst. If fish sticks aren’t your thing, this is basically a crunchy lemon garlic baked fish and you can do whatever you would like with it! Anything! Throw it on a sandwich. Have it with a side of fries. Throw it on a salad! 

Don’t freak about the whole stick thing. Promise.

jalapeño tartar sauce

Believe it or not, this isn’t the first time I’ve made fish sticks on the blog!! Years ago I made these crispy fish sticks which are so good – and classic. I also made this potato chip crusted fish sandwich which remains one of my favorite fish recipes of all time. 

The funny thing is that I never really ate fish sticks as a kid. My mom didn’t buy them. But they were EVERYWHERE come lent. They were marketed like crazy in grocery stores and ads and all over our school lunches. I can still see the blue box in the advertisement. 

But I just… couldn’t.

However, then I grew up and realized I could when I made them at home.

crispy lemon garlic fish sticks

So here, we have some grown up fish sticks, but ones that kids love too!

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

Just look at that texture!

The breading is a mixture of panko breadcrumbs and crushed potato chips. SUPER CRUNCHY was the goal and that goal was achieved! Super crisp. Garlic, lemon zest, lemon pepper – all comes together with this breading so the texture is phenomenal. It sticks, it’s crispy, it’s irresistible. It’s flavorful and light and the texture will have you crying tears of delicious joy!

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

And the tartar sauce? Well. OMG.

I also always thought I hated tartar sauce , but that was only until I learned that it is mayo + relish. Okay, I can handle that. In fact, last year I made some tartar sauce to go along with this incredible fish sandwich and now I’m in love. It tricked my tastebuds and changed my life.

This version is OUTSTANDING! You grate fresh jalapeño right into the sauce. It gives it a wonderful fresh jalapeño flavor without the heat. My kind of sauce! And a slightly green color too. It might be the best jalapeño flavored thing I’ve ever tried. Yes yes yes. I love it.

From now on, I’m grating the jalapeño and that’s that.

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

While this is such a retro throwback type of meal, you can totally make it however you’d like. Serve it with some parmesan roasted broccoli or smashed potatoes. That flavor profile is comforting and classic. Or skip the tartar and do ketchup or BBQ sauce if you must. Add some chili and lime to the breading instead of lemon. Make an open face sandwich with slaw. Cover it in hot sauce! Put it in a taco!

There are just so many ideas. I can’t take it!

Enjoy dinner tonight.

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

Homemade Fish Sticks

Print

Lemon Garlic Fish Sticks

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 to 4
Author How Sweet Eats

Ingredients

  • 1 pound fresh or thawed cod, tilapia or other whitefish
  • 2 eggs, lightly beaten
  • cup crushed potato chips
  • 1 cup seasoned panko breadcrumbs
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon lemon pepper seasoning
  • ½ teaspoon fresh lemon zest
  • pinch of salt

jalapeño tartar sauce

  • ¾ cup mayonnaise
  • 1 ½ tablespoons sweet relish
  • 1 tablespoon freshly grated jalapeno pepper
  • ½ lemon, juiced
  • pinch of salt and pepper

Instructions

  • Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray.
  • Pat the fish dry with a paper towel. Cut it into “sticks” or pieces of a desired size.
  • Place the eggs in one bowl and lightly beat them. In the other bowl, place the crushed chips, breadcrumbs, garlic powder, lemon pepper, lemon zest, salt and smoked paprika. Stir until combined.
  • Dip each piece of fish into the egg and then into the breadcrumb mixture. Press the crumbs gently to adhere to the fish. Place the fish on the sprayed wire rack and repeat with remaining fish.
  • Bake the fish for 15 to 17 minutes, or until crispy and golden on the outside and opaque on the inside. Serve immediately with the jalapeno tartar sauce.

jalapeño tartar sauce

  • Whisk together the ingredients until combined.

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

Make me the happiest and make them.

The post Lemon Garlic Fish Sticks with Jalapeño Tartar Sauce. appeared first on How Sweet Eats.

Garlic Butter Baked Cod

Do you love garlic bread as much I as do? Like, do you keep it on hand in your freezer at all times? Then you’re going to love this Garlic Butter Baked Cod. In my search for a more filling vehicle for that buttery garlic goodness (something that I wouldn’t be tempted to eat 16 […]

The post Garlic Butter Baked Cod appeared first on Budget Bytes.

Do you love garlic bread as much I as do? Like, do you keep it on hand in your freezer at all times? Then you’re going to love this Garlic Butter Baked Cod. In my search for a more filling vehicle for that buttery garlic goodness (something that I wouldn’t be tempted to eat 16 pieces of in one sitting), I found some leftover cod fillets in my freezer that had “garlic butter” written all over them!

The mild, slightly rich flavor of a cod filet is the perfect base for the zesty fresh garlic and sweet, creamy butter. And as if this Garlic Butter Baked Cod wasn’t already perfect, it also happens to be incredibly fast and easy to make. Weeknight dinner perfection!

Garlic butter baked cod on a plate with tomatoes and asparagus, with a black fork on the side.

For this recipe, I literally took my basic Garlic Bread recipe and duplicated the topping, adding a pinch of paprika for color (baked cod is notoriously pale), and used that as the topping for my cod. I also happened to have a couple lemons, so I sliced one up and added it to the baking dish, which added a nice bright flavor to balance the rich butter. It’s absolute flavor perfection and my mouth is watering just typing this!

Should I Use Frozen or Fresh Cod?

Use whichever is available to you. If using frozen, make sure it is fully thawed first (transfer to the refrigerator the day before). 

Is Fresh Parsley a Must?

I don’t expect you to buy an entire bunch of parsley just for 1 Tbsp of chopped parsley for this recipe. If you don’t already have some on hand, you can either skip the fresh parsley, or use one teaspoon dried parsley in its place.

Is the Lemon Necessary?

While you can make this recipe without the lemon, the lemon does take the flavor to the next level, so get a lemon if you can! Single lemons can be expensive, so remember, you can freeze your whole lemons if you buy them by the bag!

What Should I Serve with Garlic Butter Baked Cod?

I served my Garlic Butter Baked Cod with roasted asparagus and tomatoes (recipe coming tomorrow), but I think it would also be awesome with roasted broccoli, maybe some Lemony Artichoke and Quinoa Salad, or Roasted Vegetable Couscous

Close up of a fork digging into a filet of Garlic Butter Baked Cod on a plate with vegetables.

P.S. I wrote the recipe below for just two servings because that’s all the cod I had left after testing, but you can easily increase it to four by changing the number of servings in the box below. It will automatically adjust the ingredients below to match.

 

Garlic Butter Baked Cod

This rich and zesty Garlic Butter Baked Cod is a fast and flavorful weeknight dinner that can be made in under 30 minutes, using basic pantry staples.

  • 2 Tbsp butter (room temperature) ($0.26)
  • 1 Tbsp olive oil ($0.16)
  • 2 cloves garlic, minced ($0.16)
  • 1/8 tsp paprika ($0.02)
  • 1/8 tsp salt ($0.01)
  • 1 Tbsp finely chopped parsley ($0.10)
  • 8 oz. cod (two 4 oz. filets) ($2.48)
  • 1 fresh lemon ($0.37)
  1. Preheat the oven to 400ºF. In a small bowl, combine the butter, olive oil, garlic, paprika, salt, and chopped parsley. Stir until it forms a fairly smooth paste.

  2. Take a small dollop of the garlic butter and spread it over the surface of a small baking dish to keep the fish from sticking. Add the cod filets to the dish and then coat all sides of the fish with the remaining garlic butter.

  3. Slice half of the lemon and add the lemon slices to the baking dish with the fish. Cut the remaining 1/2 lemon into wedges for serving.

  4. Bake the cod for 20 minutes, or until it flakes easily with a fork and the internal temperature reaches 145ºF. Spoon any juices from the bottom of the pan over the fish. Serve the cod immediately with the remaining fresh lemon wedges for squeezing juice over top.

Scroll down for the step by step photos!

Overhead view of Garlic Butter Baked Cod on a plate with tomatoes and asparagus, a black fork on the side.

Step by Step Photos:

Garlic butter ingredients in a small bowl, unmixed.

Preheat the oven to 400ºF. In a small bowl, combine 2 Tbsp room temperature butter, 1 Tbsp olive oil, 2 cloves garlic (minced), 1/8 tsp paprika, 1/8 tsp salt, and about 1 Tbsp finely chopped fresh parsley. 

Mixed garlic butter in a small bowl

Mix the ingredients together until they form a fairly smooth paste.

Garlic Butter Cod in the baking dish with lemon, ready to bake.

Take a small dollop of the garlic butter and smear it over the surface of a small baking dish (to prevent the fish from sticking). Place the cod filets in the dish, then coat them on all sides with the remaining garlic butter mixture. Slice half a lemon and add the slices to the baking dish. Cut the rest of the lemon into wedges to serve with the finished fish.

Baked Garlic Butter Cod in the baking dish

Bake the Garlic Butter Cod for 20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145ºF.

Close up view of the baked Garlic Butter Cod in the baking dish.

Spoon any of the juices in the pan over the fish (that will spread the lemony flavor).

Close up front view of a piece of Garlic Butter Baked Cod on a plate with tomatoes and asparagus.

Serve immediately with some of the baked lemon slices, and a couple of the fresh lemon wedges to squeeze over top. 

Overhead view of the plate full of tomatoes, asparagus, and Garlic Butter Baked Cod.

And I’ll show you how to make this super simple side of roasted asparagus and tomatoes tomorrow! It’s a great easy no-brainer side dish that you can serve with anything from fish to steak! Stay tuned!

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