Easy 80 min

Easy Fish Tacos with Mango-Pineapple Slaw

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Prep

31 min

Cook

49 min

Total

80 min

Ingredients (16)

1 pound cod fillets g

1 tablespoon lemon juice g

salt and ground black pepper to taste g

½ cup red wine vinegar g

¼ cup reduced-fat mayonnaise g

1 tablespoon white sugar g

1 tablespoon salt g

1 tablespoon ground black pepper g

1 teaspoon garlic powder g

3 cups shredded cabbage g

½ cup chopped fresh mango g

½ cup chopped fresh pineapple g

½ cup chopped red onion g

¼ cup chopped fresh cilantro g

1 fresh jalapeno pepper, chopped g

8 (8 inch) flour tortillas g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper. Fold foil around fish and seal to create a pouch; place pouch in a baking dish.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

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 jalapeño in a large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.

Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.