Easy Fish Tacos with Mango-Pineapple Slaw
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.
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.
- 1 tablespoon white sugar
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 1/2 cup red wine vinegar
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- salt and ground black pepper to taste
- 1 pound cod fillets
- 1 tablespoon ground black pepper
- 3 cups shredded cabbage
- 1/2 cup chopped red onion
- 1/4 cup reduced-fat mayonnaise
- 1/2 cup chopped fresh mango
- 1/2 cup chopped fresh pineapple
- 1 fresh jalapeno pepper chopped
- 8 (8 inch) flour tortillas
- Carbohydrate 4.88202648838739 g
- Cholesterol 27.005589889719 mg
- Fat 2.94178120074949 g
- Fiber 1.11680950860473 g
- Protein 10.7965659882148 g
- Saturated Fat 0.485464918191366 g
- Serving Size 1 1 taco (115g)
- Sodium 108.13007344014 mg
- Sugar 3.76521697978266 g
- Trans Fat 0.27469177893473 g
- Calories 91 calories
Step-by-step
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
- 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.
- Divide fish evenly among flour tortillas.
- Spoon slaw over fish to serve.
Easy Fish Tacos with Mango-Pineapple Slaw: A Taste of California Sunshine
The aroma of grilled fish, the sweetness of mango and pineapple, the crunch of fresh slaw – these Easy Fish Tacos with Mango-Pineapple Slaw transport you straight to the sunny shores of California. I remember making these frequently during my time living in California; they were a go-to for quick, healthy, and incredibly flavorful meals. The beauty of this recipe lies in its simplicity and versatility; you can easily adapt it to your preferences and dietary needs.
The vibrant mango-pineapple slaw is the star of this show. The sweet and tangy combination of ripe mango and juicy pineapple is perfectly balanced by the sharp red wine vinegar and a hint of spice from the jalapeno. The creamy mayonnaise adds richness, but you can easily reduce or omit it entirely for a lighter version, increasing the vinegar to compensate. I often served these tacos with a side of fat-free refried beans, topped with fresh cilantro and a sprinkle of goat cheese for an extra layer of flavor. A refreshing corn salad, with chopped bell peppers and red onion, is another fantastic accompaniment. The possibilities are endless!
The cod fillets are baked to perfection, ensuring they are flaky and moist. The simple seasoning of lemon juice, salt, and pepper allows the natural flavor of the fish to shine through. Baking the fish in a foil pouch keeps it tender and juicy, while also making cleanup a breeze. The entire cooking process is surprisingly quick, making this recipe ideal for busy weeknights or impromptu gatherings with friends and family.
These fish tacos are more than just a meal; they are an experience. They capture the essence of California cuisine – fresh, vibrant, and effortlessly delicious. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to impress. The combination of textures and flavors is simply divine: the soft, flaky fish contrasts beautifully with the crunchy slaw, while the sweet and tangy flavors dance on your tongue. It's a culinary adventure that will leave you wanting more.
Beyond the taste, the versatility of this recipe makes it a perfect fit for any occasion. They’re great for a casual lunch, a light dinner, or even a fun weekend get-together. You can easily customize the ingredients to your liking. Love extra spice? Add more jalapeno! Prefer a different type of fish? Substitute with your favorite. The beauty of this recipe is its adaptability; it’s a blank canvas for your culinary creativity.
So, grab your ingredients, put on some sunshine-inspired music, and get ready to create a taste of California in your own kitchen. These Easy Fish Tacos with Mango-Pineapple Slaw are not just a meal; they're a journey, a celebration of fresh flavors, and a testament to the simple pleasures of good food and good company. Enjoy!
Ingredients You'll Need:
- 1 pound cod fillets
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- 3 cups shredded cabbage
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh mango
- 1/2 cup chopped fresh pineapple
- 1 fresh jalapeno pepper, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup reduced-fat mayonnaise (optional)
- 1/2 cup red wine vinegar
- 1 tablespoon white sugar
- 1 tablespoon garlic powder
- 8 (8-inch) flour tortillas
