Ingredients
8
8 servings
- •1 pound cod fillets
- •1 tablespoon lemon juice
- •salt and ground black pepper to taste
- •0.5 cup red wine vinegar
- •0.25 cup 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 cup chopped fresh mango
- •0.5 cup chopped fresh pineapple
- •0.5 cup chopped red onion
- •0.25 cup chopped fresh cilantro
- •1 fresh jalapeno pepper, chopped
- •8 (8 inch) flour tortillas
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 279
- Carbohydrate: 38g
- Fat: 7g
- Fiber: 3g
- Protein: 16g
- Sugar: 7g
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