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.

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

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.
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.
Makes 4 servings
Mango Salsa
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, Monounsaturated 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 (g) 16, Cobalamin (Vit. B12) (g) 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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