Easy Fish Tacos with Mango-Pineapple Slaw Recipe - Allrecipes.com
Easy Fish Tacos with Mango-Pineapple Slaw Recipe
  • READY IN 50 mins

Easy Fish Tacos with Mango-Pineapple Slaw

Recipe by  

"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 Edit and Save

Original recipe makes 8 tacos Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

 
Most Helpful Critical Review
Aug 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. ;(

 
Jul 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.

 
Aug 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!

 
Apr 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.

 
Jul 26, 2012

Really Really good, Pared it with Heather's Cilantro, Black Bean, and Corn Salsa

 
May 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......

 
Feb 04, 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 tortillas to give it an extra crunch. Although the fish could have had more seasoning. In general though it was tasty.

 

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Nutrition

  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 1357 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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