Monday, August 26, 2013

Fish Tacos

1 lb. fresh or frozen skinless cod, orange roughy, 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 recipe Mango Salsa (below)

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in single layer in 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 mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices. Top with Mango Salsa.

Mango Salsa
Combine the following in a medium bowl:
1 1/2 cups chopped, peeled mangoes or peaches
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
1/4 teaspoon black pepper

Notes: It has been quite a while since we had this, but I remember enjoying it.

Source: Better Homes and Gardens New Cook Book, 12th Edition

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