easy fish tacos with mango-pineapple slaw

Ingredients

• Servings: 8
• 1 pound cod fillets
• 1 tablespoon lemon juice
• salt and ground black pepper to taste
• 1/2 cup red vinegar
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon white sugar
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 3 cups shredded cabbage
• 1/2 cup chopped fresh mango
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 fresh jalapeno pepper, chopped
• 8 (8 inch) flour tortillas

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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 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.