Easy Fish Tacos with Mango-Pineapple Slaw
Prep
30 mins
Cook
20 mins
Servings
8
Difficulty
Medium
These easy fish tacos have become my go to weeknight dinner because they come together in just 50 minutes and taste like you spent way more time in the kitchen than you actually did. The star here is that bright, refreshing mango pineapple slaw that completely transforms simple cod into something special. Cod is such a lean protein that's gentle on your wallet, and it's packed with selenium and B vitamins that keep your energy up. The combination of tropical fruit with fresh cilantro and a kick of jalapeno creates this perfect balance of sweet, tangy, and spicy that my whole family devours. Once you make this once, you'll be rotating it into your regular dinner lineup.
Ella x
Ingredients
- 11 pound cod fillets
- 11 tablespoon lemon juice, salt and ground black pepper to taste
- ½ cup red wine vinegar½ cup red wine vinegar
- ¼ cup reduced-fat mayonnaise¼ cup reduced-fat mayonnaise
- 11 tablespoon white sugar
- 11 tablespoon salt
- 11 tablespoon ground black pepper
- 11 teaspoon garlic powder
- 33 cups shredded cabbage
- ½ cup chopped fresh mango½ cup chopped fresh mango
- ½ cup chopped fresh pineapple½ cup chopped fresh pineapple
- ½ cup chopped red onion½ cup chopped red onion
- ¼ cup chopped fresh cilantro¼ cup chopped fresh cilantro
- 11 fresh jalapeno pepper, chopped
- 88 (8 inch) flour tortillas
Detail level
Instructions
- 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.
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