Easy Fish Tacos with Mango-Pineapple Slaw

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

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 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.

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.