Easy Fish Tacos with Mango-Pineapple Slaw

I used to make these easy fish tacos all the time in California, and they are so easy and fresh! You can also omit the mayonnaise and increase the red vinegar to reduce calories in the mango slaw. All in all, these are a great main dish for any time of year! We usually serve them with fat-free refried beans topped with cilantro and goat cheese or a cold corn salad with chopped bell pepper and onion.

• 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
• ¼ cup chopped fresh cilantro
• 1 teaspoon garlic powder
• salt and ground black pepper to taste
• 1 tablespoon ground black pepper
• ½ cup red wine vinegar
• ½ cup chopped red onion
• 8 (8 inch) flour tortillas
• 1 pound cod fillets
• 3 cups shredded cabbage
• 1 fresh jalapeno pepper, chopped
• ¼ cup reduced-fat mayonnaise
• ½ cup chopped fresh pineapple
• ½ 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.