Easy Fish Tacos with Mango-Pineapple Slaw

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.

Yields	Prep Time	Total Time
8 tacos	30 min	50 min

Ingredients 

• 1 pound cod fillets
• 1 tablespoon lemon juice
• salt and ground black pepper to taste
• ½ cup red wine vinegar
• ¼ cup reduced-fat mayonnaise
• 1 tablespoon white sugar
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 3 cups shredded cabbage
• ½ cup chopped fresh mango
• ½ cup chopped fresh pineapple
• ½ cup chopped red onion
• ¼ cup chopped fresh cilantro
• 1 fresh jalapeno pepper, chopped
• 8 (8 inch) flour tortillas

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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.