Easy Fish Tacos with Mango-Pineapple Slaw

Easy Fish Tacos with Mango-Pineapple Slaw

29
mleiland 1

"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 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1357 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
  4. 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.
  5. Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

Reviews

29
  1. 33 Ratings

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Most helpful positive review

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

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. ;(

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 ...

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...

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. ;(

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!

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 b...

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 torti...