- Préchauffage et préparation
Préchauffer le four à 375 degrés F (190 degrés C).
- Assaisonnement et ajustement
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.
- Préchauffage et préparation
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
- Mélanger les ingrédients
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.
- Dressage et service
Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.
- Calories :279 kcal%13%
- Protéine:16.0 g%32%
- Glucides :38.0 g%12%
- Graisse:7.0 g%14%
- Sucre:7.0 g%7%
- Sel:3.3 g%49%
- Énergie:1167 kJ%19%
Easy Fish Tacos with Mango-Pineapple Slaw is a vibrant and flavorful Mexican dish, Featuring cod fillets, lemon juice and red wine vinegar, making it a satisfying centerpiece for any dinner table. Serve as a satisfying main course, paired with your favorite sides for a complete meal.
