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.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
Yield:
8 tacos
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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.

Nutrition Facts

279 calories; protein 15.5g; carbohydrates 38.1g; fat 7.2g; cholesterol 27mg; sodium 1308.4mg. Full Nutrition
Advertisement

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/01/2012
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 really thought the slaw would have too much vinegar - but with the sweet pineapple and mango it was perfect. Thanks for a great dinner. Read More
(19)

Most helpful critical review

Rating: 2 stars
08/12/2012
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. ;( Read More
(15)
62 Ratings
  • 5 star values: 33
  • 4 star values: 20
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 4
Rating: 4 stars
04/30/2012
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 really thought the slaw would have too much vinegar - but with the sweet pineapple and mango it was perfect. Thanks for a great dinner. Read More
(19)
Rating: 5 stars
07/19/2012
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 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. Read More
(17)
Rating: 2 stars
08/12/2012
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. ;( Read More
(15)
Advertisement
Rating: 5 stars
08/10/2012
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! Read More
(4)
Rating: 5 stars
09/28/2014
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. Read More
(4)
Rating: 2 stars
04/30/2014
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. Read More
(4)
Advertisement
Rating: 5 stars
05/07/2012
My MIL made these over the past weekend and they were very good and I will be making them tonight...very filling & light...... Read More
(4)
Rating: 5 stars
07/30/2012
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 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!! Read More
(3)
Rating: 1 stars
05/25/2014
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. Read More
(3)
Advertisement