Wednesday, October 1, 2008


Fish Tacos

1 pound fresh or frozen skinless cod, orange roughly, or other fish fillets
2 Tbsp. butter or margarine melted
1/4 tsp. ground cumin
1/8 tsp. garlic powder
3 Tbsp. mayonaise or salad dressing
1 tsp. lime juice
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)
8 corn taco shells, warmed
1 recipe of 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 a 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.
Meanwhile, in a medium bowl stir together mayo 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

1 1/2 cups chopped, peeled mangoes or peaches
I medium red sweet pepper that's been seeded and finely chopped
1/4 cup thinly sliced green onions
1/2 jalapeno chile that's been seeded and finely chopped up(optional)
1 Tbsp. olive oil
1/2 tsp. finely shredded lime peel or 1/3 tsp. lime juice
1 Tbsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper

In a medium bowl combine all ingredients and mix well.

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