Easy Fish Tacos with Mango-Pineapple Slaw

Ingredients

• 0.13 tbsp Cod Fillet
• 2 tbsp Lemon Juice
• 1/4 tsp Salt Black Pepper, ground
• 1 tbsp Red Wine Vinegar
• 1 tbsp Mayonnaise, reduced fat
• 2 tbsp White Sugar
• 1/4 tsp Salt
• 1/4 tsp Black Pepper, ground
• 1/2 tsp Garlic Powder
• 1 cup Cabbage, shredded
• 1/2 cup Mango, chopped
• 1 medium Pineapple, chopped
• 1/2 medium onion Red Onion, chopped
• 2 tbsp Cilantro, chopped
• 0.7 tsp Jalapeno Pepper, chopped
• 1 cup Flour Tortilla

Instructions

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.

Storage and Meal Prep Tips