Fish Tacos!

Fish Tacos!


Fresh or frozen skinless cod or orange roughy filets, or other fish
2 TBS butter, melted
1/4 tsp ground cumin
1/8 tsp garlic powder
3 TBS mayonnaise or salad dressing
1 tsp lime juice
1 1/2 cups shredded cabbage with carrot (coleslaw mix) 
hard corn taco shells
1 recipe Mango Salsa (*see below)


1. Thaw fish, if frozen. Pre-heat oven to 450'
2. Rinse fish and pat dry with paper towel
3. Cut fish crosswise into 3/4 inch slices
4. Place fish in in a single layer in a shallow baking pan
5. Combine butter, cumin, and garlic powder. Brush over fish. 
6. Bake for 4-6 minutes or until fish flakes easily with a fork


7. Meanwhile, in a medium bowl stir together mayo and lime juice
8. Add cabbage and toss to coat
9. Make Mango Salsa *see below


10. Spoon coleslaw into each taco shell; add fish. Top with mango salsa. 


Mango Salsa: 
1 1/2 cups chopped, peeled mangoes or peaches
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 TBS olive oil
1 TBS lime juice
1 TBS vinegar
1/4 tsp salt
1/4 tsp black pepper
optional: 1 jalapeno chile pepper, seeded and finely chopped


1. In a medium bowl combine all above ingredients.