Fish Tacos

These are not your typical Mexican tacos. Fish fillets, a coleslaw mixture, and mango salsa make these tacos stand out in comparison to other classic recipes.



by 10  people


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Ingredients
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    12   ounces 
    fresh or frozen skinless fish fillets
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    1   tablespoon 
    olive oil
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    1/4  teaspoon 
    ground cumin
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    1/8  teaspoon 
    garlic powder
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    3   tablespoons 
    mayonnaise or salad dressing
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    1   teaspoon 
    lime juice
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    1 1/2  cups 
    packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
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    8   
    corn taco shells, warmed according to package directions
Mango Salsa
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    3/4  cup 
    chopped, peeled mango or peach
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    1/2  medium 
    red sweet pepper, seeded and finely chopped
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    2   tablespoons 
    thinly sliced green onion
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    1/2  
    jalapeno chile pepper, seeded and finely chopped
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    1 1/2  teaspoons 
    olive oil
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    1/4  teaspoon 
    finely shredded lime peel
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    1 1/2  teaspoons 
    lime juice
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    1 1/2  teaspoons 
    vinegar
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    black pepper


Directions
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.
Makes 4 servings
Mango Salsa
1.
In a medium bowl combine mango or peach; red sweet pepper; green onion; jalapeno chile pepper; olive oil; lime peel; lime juice; vinegar; salt; and black pepper. Makes 1 cup.

Nutrition information
Per Serving: cal. (kcal) 322, Fat, total (g) 19, chol. (mg) 44, sat. fat (g) 3, carb. (g) 21, Monosaturated fat (g) 4, Polyunsaturated fat (g) 6, fiber (g) 3, sugar (g) 6, pro. (g) 17, vit. A (IU) 1020, vit. C (mg) 43, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 353, Potassium (mg) 461, calcium (mg) 50, iron (mg) 1, Vegetables () 1, Starch () 1, Very Lean Meat () 2, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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