Easy Fish Tacos with Mango-Pineapple Slaw

Warm-weather fruits like mango and pineapple add a tropical flavor to a simple mango slaw for fish tacos made with baked cod.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 279 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 tablespoon salt
• 1 teaspoon garlic powder
• salt and ground black pepper to taste
• 1 tablespoon ground black pepper
• 8 (8 inch) flour tortillas
• 1 pound cod fillets
• 3 cups shredded cabbage
• 1 fresh jalapeno pepper, chopped
• 0.25 cup chopped fresh cilantro
• 0.5 cup chopped red onion
• 0.5 cup red wine vinegar
• 0.5 cup chopped fresh pineapple
• 0.25 cup reduced-fat mayonnaise
• 0.5 cup chopped fresh mango

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

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

Step 5

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