Fish tacos with mango and pineapple coleslaw

    (3)
    50 min

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


    1 person made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    0

    Everyone loved it! I reduced the salt, pepper, and garlic powder - 1 T each seemed like too much. I love how easy this was to make. The slaw can be prepared ahead, and the fish requires only three seasonings, which you can sprinkle on without measuring. We will have this again.  -  23 Aug 2017  (Review from Allrecipes US | Canada)

    by
    0

    So this is a nother seafood recipe I'm trying (and I don't really like fish). The slaw was good. I couldn't give it to my toddler because of the peppers, it was a little spicy for me but well balanced with the fruit (I would suggest adding a little more fruit and a little less cabbage). I mistakenly used some tilapia I already had (which I don't like). I think next time I'm going to grill some mahi mahi to try instead or use shrimp (because I like shrimp). I think if the fish were a little more crispy I would have liked the texture better. I think if you like fish you would really enjoy this recipe. I will keep the slaw around for sure!  -  30 Jul 2017  (Review from Allrecipes US | Canada)

    by
    0

    I used the slaw recipe to make chicken tacos. Didn't have mangos or pineapple so added more sugar and red bell pepper. Had a good acidic bite which was really good.  -  09 Jul 2017  (Review from Allrecipes US | Canada)

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