I’m not the world’s greatest cook, but these happen to be one of my specialities. Which just means I’ve made them more than once, successfully!
They’re pretty easy and are perfect for the warm weather!
From Better Homes & Garden Cook Book.
1 lb fresh or frozen fish fillets ( I used Mahi Mahi)
2 tablespoons butter or margarine, melted
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 or coleslaw mix
8 corn taco shells, warmed according to packaged directions
1 recipe Mango Salsa:
1/2 cup mayonnaise or salad dressing
1/4 cup regular or light dairy sour cream
2 tablespoons snipped fresh flat-leaf parsley
2 teaspoons finely shredded lemon peel
2 teaspoons lemon juice
1/4 teaspoon coarsely cracked 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 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 mayonnaise and lime juice. Add cabbage; toss to coat.
In a medium bowl stir together mango salsa ingredients: mayonnaise, sour cream, parsley, lemon peel, lemon juice, & black pepper.
Spoon some of the coleslaw mixture into each taco shell; add fish slices. Top with mango salsa.