Easy Fish Tacos with Mango-Pineapple Slaw

Easy Fish Tacos with Mango-Pineapple Slaw
  • 1 pound cod fillets
  • 1 tablespoon lemon juice
  • salt and ground black pepper to taste
  • 1/2 cup red wine vinegar
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon garlic powder
  • 3 cups shredded cabbage
  • 1/2 cup chopped fresh mango
  • 1/2 cup chopped fresh pineapple
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 fresh jalapeno pepper, chopped
  • 8 (8 inch) flour tortillas


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
  3. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
  4. Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
  5. Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

04/05/2018
Easy Fish Tacos with Mango-Pineapple Slaw, recipe PT15M PT1H 5 455 calories

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