Fish tacos with mango and pineapple coleslaw

    50 min

    Mango and pineapple add a tropical flavour to a simple coleslaw that tastes great in these fish tacos.

    2 people made this

    Serves: 8 

    • 450g cod fillets, or other white fish
    • 1 tablespoon lemon juice
    • salt and ground black pepper to taste
    • Coleslaw
    • 120ml red wine vinegar
    • 4 tablespoons mayonnaise
    • 1 tablespoon caster sugar
    • 1 tablespoon salt
    • 1 tablespoon ground black pepper
    • 1 teaspoon garlic powder
    • 275g finely shredded cabbage
    • 80g chopped fresh mango
    • 80g chopped fresh pineapple
    • 80g chopped red onion
    • 80g chopped fresh coriander
    • 1 fresh jalapeno chilli pepper, chopped
    • To serve
    • 8 large flour tortillas

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Place fish fillets on a large sheet of 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, coriander and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate the coleslaw until ready to serve.
    5. Divide fish evenly among flour tortillas. Spoon coleslaw over fish to serve.

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    Reviews in English (8)


    Awesome! Will do a little less black pepper next time, but other than that, no changes.  -  04 Feb 2019  (Review from Allrecipes US | Canada)


    Sweet and spicy, very good  -  09 Aug 2018  (Review from Allrecipes US | Canada)


    Very good mix of flavors. This will be a regular in our household.  -  01 Jun 2018  (Review from Allrecipes US | Canada)