Easy Fish Tacos with Mango-Pineapple Slaw

Ingredients

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

Instructions

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. Fold foil around fish and seal to create a pouch; place pouch in a baking dish.

3. 3

   Bake in the preheated oven until 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 jalapeño in a 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.