Fish Tacos

By Pineknot



1 pound fresh or frozen skinless cod, orange roughy, or other fish fillets
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise or salad dressing
1 teaspoon lemon juice
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
8 corn taco shells, warmed according to package directions
1 recipe Mango Salsa

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4 inch slices. Place fish in single layer in greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven for 4 to 6 minutes or until fish flakes easily when tested with fork.

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. Top with Mango salsa.

Mango Salsa Recipe:
In a medium bowl combine 1 1/2 cups chopped, peeled mangoes or peaches; 1 medium red sweet pepper, seeded and finely chopped' 1/4 cup thinly sliced green onion,; 1 jalapeno chile pepper, seeded and finely chopped; 1 tablespoon olive oil; 1/2 teaspoon finely shredded lime peel' 1 tablespoon lime juice; 1 tablespoon vinegar; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Makes 2 cups.