Easy Fish Tacos with Mango-Pineapple Slaw

Warm-weather fruits like mango and pineapple add a tropical flavor to a simple slaw that tops this baked cod taco.

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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 andseason 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.

Bake in the preheated oven until the 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 jalapeno in 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.

Easy Fish Tacos with Mango-Pineapple Slaw

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