I used to make these 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. 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.
The slaw part of this recipe gets 5 stars the fish needed a little help. I ended up seasoning the fish with some smoked paprika garlic chili and chive blend. Baked at 425 for 10 minutes. I really thought the slaw would have too much vinegar - but with the sweet pineapple and mango it was perfect. Thanks for a great dinner.
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Whatever you do, DO NOT use an entire tablespoon of salt. I just made the slaw for these tacos and the entire batch was ruined because of the salt. ;(
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The slaw part of this recipe gets 5 stars the fish needed a little help. I ended up seasoning the fish with some smoked paprika garlic chili and chive blend. Baked at 425 for 10 minutes. I really thought the slaw would have too much vinegar - but with the sweet pineapple and mango it was perfect. Thanks for a great dinner.
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WOW!! This was the base for truly the best fist tacos I have ever had. I used a bag of pre-cut cabbage instead of doing it myself (yes at 1am I was a little lazy). I substituted 5.3 oz container of plain Greek yogurt instead of mayo. I doubled up on the cilantro because it's soooo good. THEN I added about 1/3 cup of chopped jicama to give this a nice crisp refreshing subtle crunch. I let the slaw sit in a bowl in the fridge covered with clear plastic wrap for about 10-12 hours and then topped it off with some Hidden Valley Ranch ( on the tacos only NOT in the slaw itself) At first I thought the slaw was a little spicy for the average person (I love me some heat) but as it all set over night and was able to blend and the addition of ranch really gave this dish amazing full flavor!! Note I ONLY made the slaw and used frozen breaded cod fillets instead.
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Whatever you do, DO NOT use an entire tablespoon of salt. I just made the slaw for these tacos and the entire batch was ruined because of the salt. ;(
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These tacos were AMAZING! We have found some artisan tortillas that are a mix between corn and flour and they are so tasty! Enjoyed the slaw the most! Will be making this one again!
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I doubt this will be a keeper for us unless we make some big changes to the slaw. The black pepper, vinegar, and jalapeño over whelmed the mango and pineapple. Our recommendations would be to double the fruits, and 1/2 the black pepper and vinegar. We used 1 teaspoon of salt and felt that was plenty.
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The only reason I can think of that the fish tacos I made didn't turn out too good was because of too much pepper. If I was to try this again, I would do much less pepper.
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I LOVED this recipe! It was a good idea to keep the fish simple because the slaw is packed with flavor! I am rating this for me and my daughter-we loved it. My husband doesn't like Cilantro to begin with so he said that he couldn't taste anything else-next time i will omit the Cilantro in his portion-a bit spicy which i like but for those who do not go small on the jalapeno or omit it totally until you try it. Great recipe for my taste!!
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This had WAY too much salt, pepper and Vinegar in it - fortunately I cut down the pepper, eliminated the salt because cod and tortilla's have enough salt in them, but unfortunately I didn't cut down the vinegar. It was ruined and way too acidic because of it, even on the mango and pineapple, which could have been nice. I also eliminated the jalapeno pepper because we don't like hot stuff.
Also, in my opinion, a fish tortilla needs tomato to taste good. My cod came out great, but we threw away the sauce.
Maybe with changes, a teaspoon of pepper, no salt, and a teaspoon or 2 or vinegar, it would have been good. What a shame.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The slaw part of this recipe gets 5 stars the fish needed a little help. I ended up seasoning the fish with some smoked paprika garlic chili and chive blend. Baked at 425 for 10 minutes. I really thought the slaw would have too much vinegar - but with the sweet pineapple and mango it was perfect. Thanks for a great dinner.
WOW!! This was the base for truly the best fist tacos I have ever had. I used a bag of pre-cut cabbage instead of doing it myself (yes at 1am I was a little lazy). I substituted 5.3 oz container of plain Greek yogurt instead of mayo. I doubled up on the cilantro because it's soooo good. THEN I added about 1/3 cup of chopped jicama to give this a nice crisp refreshing subtle crunch. I let the slaw sit in a bowl in the fridge covered with clear plastic wrap for about 10-12 hours and then topped it off with some Hidden Valley Ranch ( on the tacos only NOT in the slaw itself) At first I thought the slaw was a little spicy for the average person (I love me some heat) but as it all set over night and was able to blend and the addition of ranch really gave this dish amazing full flavor!! Note I ONLY made the slaw and used frozen breaded cod fillets instead.
These tacos were AMAZING! We have found some artisan tortillas that are a mix between corn and flour and they are so tasty! Enjoyed the slaw the most! Will be making this one again!
I doubt this will be a keeper for us unless we make some big changes to the slaw. The black pepper, vinegar, and jalapeño over whelmed the mango and pineapple. Our recommendations would be to double the fruits, and 1/2 the black pepper and vinegar. We used 1 teaspoon of salt and felt that was plenty.
The only reason I can think of that the fish tacos I made didn't turn out too good was because of too much pepper. If I was to try this again, I would do much less pepper.
I LOVED this recipe! It was a good idea to keep the fish simple because the slaw is packed with flavor! I am rating this for me and my daughter-we loved it. My husband doesn't like Cilantro to begin with so he said that he couldn't taste anything else-next time i will omit the Cilantro in his portion-a bit spicy which i like but for those who do not go small on the jalapeno or omit it totally until you try it. Great recipe for my taste!!
This had WAY too much salt, pepper and Vinegar in it - fortunately I cut down the pepper, eliminated the salt because cod and tortilla's have enough salt in them, but unfortunately I didn't cut down the vinegar. It was ruined and way too acidic because of it, even on the mango and pineapple, which could have been nice. I also eliminated the jalapeno pepper because we don't like hot stuff.
Also, in my opinion, a fish tortilla needs tomato to taste good. My cod came out great, but we threw away the sauce.
Maybe with changes, a teaspoon of pepper, no salt, and a teaspoon or 2 or vinegar, it would have been good. What a shame.
