Fish Tacos

Ingredients

1 lb Fresh or frozen fish fillets; cod, tilapia, floun
2 TBS Butter; melted
1/4 tsp Cumin
1/8 tsp Garlic powder
3 TBS Mayo
1 tsp Lime juice
1 1/2 c. Shredded coleslaw mix
8 Corn taco shells (or flour)
1 1/2 c. Mango or peaches; chopped
1 Red pepper; seeded and chopped
1/4 c. Green onions; thinly sliced
1 Jalapeno pepper; seeded and chopped
1 TBS Olive oil
1/2 tsp Lime peel
1/4 tsp Salt
1/4 tsp Pepper
1 TBS Lime juice
1 TBS Vinegar

Instructions

Cut fish into bite-sized pieces. Place in greased shallow baking dish. Combine butter, cumin, garlic powder in small bowl. Brush over fish and bake at 450 for 4-6 minutes until fish is done.

Stir together mayo and 1 tsp lime juice. Add cabbage and toss to coat.
Combine mangos, red pepper, green onions, jalapeno pepper, olive oil, 1 TBS lime juice, vinegar, lime peel, salt, and pepper in bowl. Mix together well.
Put fish on taco shells or flour tortillas. Place cabbage and mango salsa on top of fish.