Name: Easy Fish Tacos with Mango-Pineapple Slaw
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cod fillets - 1 pound; Lemon juice - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Red wine vinegar - ½ cup; Reduced-fat mayonnaise - ¼ cup; White sugar - 1 tablespoon; Salt - 1 tablespoon; Ground black pepper - 1 tablespoon; Garlic powder - 1 teaspoon; Shredded cabbage - 3 cups; Chopped fresh mango - ½ cup; Chopped fresh pineapple - ½ cup; Chopped red onion - ½ cup; Chopped fresh cilantro - ¼ cup; Fresh jalapeno pepper, chopped - 1; Flour tortillas - 8 (8 inch)

Easy Fish Tacos with Mango-Pineapple Slaw

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Easy Fish Tacos with Mango-Pineapple Slaw

1. Cod fillets - 1 pound

2. Lemon juice - 1 tablespoon

3. Salt and ground black pepper to taste - 1 tablespoon

4. Red wine vinegar - ½ cup

5. Reduced-fat mayonnaise - ¼ cup

6. White sugar - 1 tablespoon

7. Salt - 1 tablespoon

8. Ground black pepper - 1 tablespoon

9. Garlic powder - 1 teaspoon

10. Shredded cabbage - 3 cups

11. Chopped fresh mango - ½ cup

12. Chopped fresh pineapple - ½ cup

13. Chopped red onion - ½ cup

14. Chopped fresh cilantro - ¼ cup

15. Fresh jalapeno pepper, chopped - 1

16. Flour tortillas - 8 (8 inch)

How to cook deliciously - Easy Fish Tacos with Mango-Pineapple Slaw

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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