I made these last night for dinner during one of those hot, humid evenings. So so yummy! Matt inisted I make them again, and soon. :)
Fish Tacos (from Better Homes and Gardens)
1 pound fresh or frozen skinless cod, orange roughy, or other fish fillets
2 tablespoons butter or margerine, melted
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonaise or salad dressing
1 teaspoon lime juice (we were out of limes so I used a lemon and it still tasted good)
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
8 corn taco shells, warm according to package directions
1 recipe mango salsa (I just bought premade salsa at the store)
1. Thaw fish if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4" 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 4-6 minutes or until fish flakes easily when tested with a fork.
2. Meanwhile, in a medium bowl, stir together mayonaise 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.
Start to Finish: 20 minutes
Makes: 4 servings