1 pound cod fillets
1 tablespoon lemon juice
salt and ground black pepper to taste
1/2 cup red wine vinegar
1/4 cup reduced-fat mayonnaise
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
3 cups shredded cabbage
1/2 cup chopped fresh mango
1/2 cup chopped fresh pineapple
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 fresh jalapeno pepper, chopped
8 (8 inch) flour tortillas1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
4. 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 jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
5. Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.
Calories: 278 | Total Fat: 7.2g | Cholesterol: 27mg