Easy Fish Tacos with Mango-Pineapple Slaw
Description
Warm-weather fruits like mango and pineapple add a tropical flavor to a simple mango slaw for fish tacos made with baked cod.
Ingredients
•
1 pound cod fillets
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1 tablespoon lemon juice
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salt and ground black pepper to taste
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1/2 cup red wine vinegar
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1/4 cup reduced-fat mayonnaise
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1 tablespoon white sugar
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1 tablespoon salt
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1 tablespoon ground black pepper
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1 teaspoon garlic powder
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3 cups shredded cabbage
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1/2 cup chopped fresh mango
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1/2 cup chopped fresh pineapple
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1/2 cup chopped red onion
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1/4 cup chopped fresh cilantro
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1 fresh jalapeno pepper, chopped
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8 (8 inch) flour tortillas
Directions
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. Fold foil around fish and seal to create a pouch; place pouch in a baking dish.
3
Bake in the preheated oven until 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 jalapeño in a 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.