Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Fish Tacos with Mango-Pineapple Slaw Recipe
Easy fish tacos with mango-pineapple slaw bring California-style freshness and ease to your dinner table with bright tropical flavors throughout. This simple recipe creates incredibly fresh, light tacos that showcase the natural sweetness of tropical fruits paired with perfectly seasoned fish. The mango-pineapple slaw adds vibrant colors, refreshing crunch, and sweet-tart flavors that make these tacos perfect for warm weather dining and casual entertaining.
I used to make these easy fish tacos 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 in the mango slaw. 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.
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
8
Yield:
8 tacos
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Ingredients
1 pound cod fillets
1 tablespoon lemon juice
salt and ground black pepper to taste
½ cup red wine vinegar
¼ cup reduced-fat mayonnaise
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
3 cups shredded cabbage
½ cup chopped fresh mango
½ cup chopped fresh pineapple
½ cup chopped red onion
¼ cup chopped fresh cilantro
1 fresh jalapeno pepper, chopped
8 (8 inch) flour tortillas
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 |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 279 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 8% |
| Cholesterol 27mg | 9% |
| Sodium 1308mg | 57% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 3g | 12% |
| Total Sugars 7g | |
| Protein 16g | 31% |
| Vitamin C 24mg | 26% |
| Calcium 100mg | 8% |
| Iron 3mg | 14% |
| Potassium 338mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
