Easy Fish Tacos with Mango-Pineapple Slaw

Name: Easy Fish Tacos with Mango-Pineapple Slaw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tbsp Black Pepper; 8 whole Flour Tortilla; 0.25 cup Fresh Cilantro; 1 tsp Garlic Powder; 1 whole Jalapeño Pepper; 1 tbsp Lemon Juice; 0.5 cup Mango Chunks; 0.25 cup Mayonnaise; 0.5 cup Pineapple Chunks; 0.5 cup Red Onion; 0.5 cup Red Wine Vinegar; 1 tbsp Salt; 1 dash Salt & Pepper; 1 lb Seasoned Cod; 3 cups Shredded Green Cabbage; 1 tbsp Sugar

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Pescatarian 🐟

Easy Fish Tacos with Mango-Pineapple Slaw pair tender oven-baked cod with a tangy, fruity cabbage slaw studded with mango, pineapple, red onion, and jalapeño. The fish is mild and flaky, while the slaw brings bright acidity, gentle sweetness, and a little heat—perfect for a sunny weeknight dinner or casual gathering.

Prep30 mins
Cook20 mins
Serves8
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Set the cod fillets on a large sheet of aluminum foil; pour lemon juice over the fish and season with salt and black pepper. Fold the foil over the fish and seal to make a pouch; set the 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 together the vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. In a large bowl, combine the cabbage, mango, pineapple, red onion, cilantro, and jalapeño. Pour the dressing over the vegetables and fruit; toss to coat. Cover and refrigerate the slaw until ready to serve.
5

Divide the fish evenly among the flour tortillas. Spoon the slaw over the fish to serve.