Fish Tacos With Mango Salsa

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 12 ounces skinless fish fillets
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 3 tablespoons mayonnaise or 3 tablespoons salad dressing
• 1 teaspoon lime juice
• 1 1/2 cups packaged shredded cabbage with carrots (coleslaw mix) or 1 1/2 cups shredded cabbage
• 8 taco shells, warmed according to package directions
• 1 recipe mango salsa

Recipe

• 1 thaw fish, if frozen. rinse fish and pat dry with paper towels. cut fish crosswise into 3/4-inch slices. place fish in a single layer in a greased shallow baking pan. combine olive oil, cumin, and garlic powder. brush over fish. bake in a 450 degree f oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
• 2 meanwhile, in a medium bowl stir together mayonnaise and lime juice. add cabbage; toss to coat. spoon some of the coleslaw mixture into each taco shell; add fish slices and top with mango salsa.
• 3 mango salsa: in a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. makes 1 cup.