Cantina-Style Fish Tacos

SERVES 8

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WHAT'S NEEDED
HOW TO MAKE
  • 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
  • 2 tablespoons olive oil
  • 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 tortillas
  • Desired amount of Cholula® Chili Lime Hot Sauce

  • 1
    To make the dressing, whisk together vinegar, sugar, mayonnaise, black pepper, and garlic powder until smooth.
  • 2
    Combine cabbage, pineapple, red onion, cilantro, and jalapeno into the bowl and toss with dressing mixture to make a slaw. Keep the slaw in the fridge until ready to serve.
  • 3
    Season fish with lemon juice, salt, and black pepper.
  • 4
    Pan-fry fish on medium heat until cooked through and slightly golden in color (2-4 minutes per side).
  • 5
    Using a fork, flake fish into slightly smaller pieces.
  • 6
    Divide fish among tortillas and spoon slaw on top.
  • 7
    Top with desired amount of Cholula Chili Lime and enjoy!