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Easy Fish Tacos with Mango-Pineapple Slaw
Easy Fish Tacos with Mango-Pineapple Slaw
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Tropical mango and pineapple slaw with baked cod fish tacos.
Ingredients:
  • 1 pound cod fillets
  • 1 tablespoon lemon juice
  • salt and ground black pepper to taste
  • 0.5 cup red wine vinegar
  • 0.25 cup reduced-fat mayonnaise
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon garlic powder
  • 3 cups shredded cabbage
  • 0.5 cup chopped fresh mango
  • 0.5 cup chopped fresh pineapple
  • 0.5 cup chopped red onion
  • 0.25 cup chopped fresh cilantro
  • 1 fresh jalapeno pepper, chopped
  • 8 (8 inch) flour tortillas
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Lay the cod fillets on a generous piece of aluminum foil; drizzle with tangy lemon juice, sprinkle with salt and black pepper. Encase the fillets in the foil, sealing it carefully to make a flavorful pouch; then nestle the pouch in a baking dish.
  • Roast the dish in the oven until the fish easily flakes with a fork, approximately 20 minutes.
  • Whisk together vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder until smooth. Mix cabbage, mango, pineapple, red onion, cilantro, and jalapeño in a large bowl. Pour dressing over the mixture; toss to combine. Chill slaw in the refrigerator until serving time.
  • Evenly distribute the fish onto the flour tortillas and generously spoon the slaw over the fish before serving.

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