Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and ground black pepper to taste
red wine vinegar
ground black pepper
chopped fresh mango
chopped fresh pineapple
chopped red onion
chopped fresh cilantro
fresh jalapeno pepper, chopped
8 (8 inch)
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.
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. ;(
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.
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.
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!
Really Really good, Pared it with Heather's Cilantro, Black Bean, and Corn Salsa
My MIL made these over the past weekend and they were very good and I will be making them tonight...very filling & light......
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 tortillas to give it an extra crunch. Although the fish could have had more seasoning. In general though it was tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Fish Tacos with Mango-Pineapple Slaw
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 65
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make marinated fish tacos on the grill.
Tilapia filets turn into tasty fish tacos with a tangy adobo and lime dressing.
See how to make 5-star San Diego-style fish tacos.