Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
8
Yield:
8 tacos
Ingredients
Directions
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. Fold foil around fish and seal to create a pouch; place pouch in a baking dish.
Bake in the preheated oven until 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 jalapeño in a 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.
Nutrition Facts (per serving)
| 279 | Calories |
| 7g | Fat |
| 38g | Carbs |
| 16g | Protein |
