Easy Fish Tacos with Mango-Pineapple Slaw

Easy Fish Tacos with Mango-Pineapple Slaw

23 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
mleiland
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.”

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Ingredients

Adjust Servings

Original recipe yields 8 tacos

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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 (23)

Rate This Recipe
Baking Nana
16

Baking Nana

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.

J. Weir
13

J. Weir

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.

Amyb
7

Amyb

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. ;(

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 38.1 g
  • 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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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

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