Fish Tacos With Mango Salsa |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe from Better Homes and Gardens. Ingredients:
12 ounces skinless fish fillets |
1 tablespoon olive oil |
1/4 teaspoon ground cumin |
1/8 teaspoon garlic powder |
3 tablespoons mayonnaise or 3 tablespoons salad dressing |
1 teaspoon lime juice |
1 1/2 cups packaged shredded cabbage with carrots (coleslaw mix) or 1 1/2 cups shredded cabbage |
8 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. 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.
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