Easy Fish Tacos with Mango-Pineapple Slaw

Name: Easy Fish Tacos with Mango-Pineapple Slaw
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 710 milliliters shredded cabbage; 454 grams cod fillets; 8 8-inchs (8 inch) flour tortillas; 59 milliliters chopped fresh cilantro; 1 teaspoon garlic powder; 1 Tbsp ground black pepper; 8 servings salt and ground black pepper to taste; 1 fresh jalapeno pepper, chopped; 1 Tbsp lemon juice; 59 milliliters reduced-fat mayonnaise; 118 milliliters chopped fresh mango; 118 milliliters chopped fresh pineapple; 118 milliliters chopped red onion; 118 milliliters red wine vinegar; 1 Tbsp salt; 1 Tbsp white sugar

You can never have too many Mexican recipes, so give Easy Fish Tacos with Mango-Pineapple Slaw a try. Watching your figure? This dairy free and pescatarian recipe has 248 calories, 15g of protein, and 5g of fat per serving. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as an affordable main course for The Fourth Of July. If you have lemon juice, onion, flour tortillas, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Cod Fillets

Lemon Juice

Fish

Equipment you will use

Aluminum Foil

Baking Pan

Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth.

Ingredients you will need

Garlic Powder

Black Pepper

Mayonnaise

Vinegar

Sugar

Salt

Equipment you will use

Whisk

Bowl

Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl.

Ingredients you will need

Pineapple

Red Onion

Cilantro

Jalapeno Pepper

Cabbage

Mango

Equipment you will use

Bowl

Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.

Ingredients you will need

Vegetable

Fruit

Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

Ingredients you will need

Flour Tortilla

Fish

Equipment

Ingredients

Servings:

710milliliters

shredded cabbage 454grams

cod fillets 88-inchs

(8 inch) flour tortillas 59milliliters

chopped fresh cilantro 1teaspoon

garlic powder 1Tbsp

ground black pepper 8servings

salt and ground black pepper to taste 1

fresh jalapeno pepper, chopped 1Tbsp

lemon juice 59milliliters

reduced-fat mayonnaise 118milliliters

chopped fresh mango 118milliliters

chopped fresh pineapple 118milliliters

chopped red onion 118milliliters

red wine vinegar 1Tbsp

salt 1Tbsp

white sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.