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My review
Easy Fish Tacos with Mango-Pineapple Slaw
mleiland
"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."
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Ingredients
50 m servings 278 calsOriginal recipe yields 8 servings (8 tacos)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C).
- Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
- Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
- 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 jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
- Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 278 calories; 7.2 g fat; 38.1 g carbohydrates; 15.5 g protein; 27 mg cholesterol; 1357 mg sodium. Full nutrition
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Reviews
Read all reviews 4149 Ratings
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Most helpful positive review
4/30/2012
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 ...
Most helpful critical review
8/11/2012
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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4/30/2012
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 ...
7/19/2012
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 contai...
8/11/2012
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. ;(
8/10/2012
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!
4/30/2014
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.
7/30/2012
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 b...
7/26/2012
Really Really good, Pared it with Heather's Cilantro, Black Bean, and Corn Salsa
5/7/2012
My MIL made these over the past weekend and they were very good and I will be making them tonight...very filling & light......
2/4/2015
This recipe included various components to make the slaw. At first I thought it was too much vinegar but then once it was on the fish it tasted really good. Especially because I fried corn torti...