Ingredients

• 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
• 1  recipe Mango Salsa

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

4. Mango Salsa: In a medium bowl combine 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 jalapeño 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; and 1/8 teaspoon black pepper. Makes 1 cup.