"Main Dish, Fish Tacos"Serves 4 servings | Prep Time 5 minutes | Cook Time 15 minutes
Why I Love This Recipe
These tacos are a bite of fresh and vibrant flavors. They are super easy to make and they are so good.
Ingredients You'll Need
1 pound fresh or frozen skinless cod, orange roughly, or other fish fillets
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 with carrot (coleslaw mix) or shredded cabbage
8 corn taco shells, warmed according to package 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 butter, cumin, and garlic powder. Brush over fish. Bake in a 450-degree oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.
2. Meanwhile, in a medium bowl stir together mayo and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices.
3. In a medium bowl combine 1 1/2 cups chopped and peeled mangoes; 1 medium red sweet pepper, seeded and finely chopped; 1/4 cup thinly sliced green onions; 1 jalapeno chile pepper, seeded and finely chopped; 1 Tablespoon olive oil; 1/2 teaspoon finely shredded lime peel; 1 Tablespoon lime juice; 1 Tablespoon vinegar; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Add to the top of tacos.
Pairs Well With
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