Easy Fish Tacos with Mango-Pineapple Slaw

Name: Easy Fish Tacos with Mango-Pineapple Slaw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 pound cod fillets; 1 tablespoon lemon juice; salt and ground black pepper to taste; 0.5 cup red wine vinegar; 0.25 cup reduced-fat mayonnaise; 1 tablespoon white sugar; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 teaspoon garlic powder; 3 cups shredded cabbage; 0.5 cup chopped fresh mango; 0.5 cup chopped fresh pineapple; 0.5 cup chopped red onion; 0.25 cup chopped fresh cilantro; 1 fresh jalapeno pepper, chopped; 8 (8 inch) flour tortillas

4.2

(62)

52 Reviews

9 Photos

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.

Recipe by mleiland

Updated on June 13, 2022

9

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Servings:

8

Yield:

8 tacos

Jump to Nutrition Facts

Ingredients

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

Directions

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. Fold foil around fish and seal to create a pouch; place pouch in a baking dish.
Bake in the preheated oven until 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 jalapeño in a 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 (per serving)

279	Calories
7g	Fat
38g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 279
% Daily Value *
Total Fat 7g	9%
Saturated Fat 2g	8%
Cholesterol 27mg	9%
Sodium 1308mg	57%
Total Carbohydrate 38g	14%
Dietary Fiber 3g	12%
Total Sugars 7g
Protein 16g
Vitamin C 24mg	118%
Calcium 100mg	8%
Iron 3mg	14%
Potassium 338mg	7%

* 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.