Recipe By mleiland
Rating
Published Jun 19th
Prep 30m Cook 20m Additional - Ready In 50m
Servings 8 tacos Calories 278.5

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.

Recipe 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

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 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. 3 Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
  4. 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. 5 Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

Nutrition Facts

  • Calories 278.5
  • Carbohydrate 38.1 g
  • Cholesterol 27 mg
  • Fat 7.2 g
  • Fiber 3.4 g
  • Protein 15.5 g
  • Saturated Fat 1.5 g
  • Sodium 1308.4 mg
  • Sugar 7.2 g

Reviews

  1. I doubt this will be a keeper for us unless we make some big changes to the slaw. The black pepper, vinegar, and jalapeño over whelmed the mango and pineapple. Our recommendations would be to double the fruits, and 1/2 the black pepper and vinegar. We used 1 teaspoon of salt and felt that was - Read more ...
  2. This had WAY too much salt, pepper and Vinegar in it - fortunately I cut down the pepper, eliminated the salt because cod and tortilla's have enough salt in them, but unfortunately I didn't cut down the vinegar. It was ruined and way too acidic because of it, even on the mango and pineapple, which - Read more ...
  3. The only reason I can think of that the fish tacos I made didn't turn out too good was because of too much pepper. If I was to try this again, I would do much less pepper.
  4. 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. ;(
  5. These tacos were AMAZING! We have found some artisan tortillas that are a mix between corn and flour and they are so tasty! Enjoyed the slaw the most! Will be making this one again!
  6. I LOVED this recipe! It was a good idea to keep the fish simple because the slaw is packed with flavor! I am rating this for me and my daughter-we loved it. My husband doesn't like Cilantro to begin with so he said that he couldn't taste anything else-next time i will omit the Cilantro - Read more ...
  7. 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 - Read more ...
  8. My MIL made these over the past weekend and they were very good and I will be making them tonight...very filling & light......
  9. 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 - Read more ...

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