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
Instructions
Preheat your oven to 375 degrees F (190 degrees C). Lay the cod fillets on a large piece of aluminum foil, drizzle with lemon juice, and season with salt and pepper. Fold the foil to create a sealed pouch and place it in a baking dish. Bake for approximately 20 minutes until the fish flakes easily. While the fish cooks, whisk together mayonnaise, vinegar, sugar, garlic powder, salt, and pepper in a bowl. In a separate large bowl, combine cabbage, mango, pineapple, red onion, cilantro, and jalapeño. Toss the produce with the dressing and chill the slaw until ready. To serve, distribute the fish into flour tortillas and top with the prepared slaw.
Nutrition
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, Vitamin C 24mg 118%, Calcium 100mg 8%, Iron 3mg 14%, Potassium 338mg 7%
