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
METHOD
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.
DIRECTIONS
I started preparing the mango salsa early in the day, doing some chopping while the kids ate breakfast. This is the baggy of chopped jalepeno, green onion, and red pepper that I stored until I got my mangos from the store later. The mangos that I bought last week rotted on my counter while I was out of town. 
Now chop your mango. If you’ve never cut into a mango before, you might want to check out these easy instructions.
Throw all of the veggies into a bowl with your chopped mango and…
grate a little lime peel. Add it to the bowl with some salt, pepper, lime juice, vinegar, and olive oil and give it a stir.
Now melt some butter for the fish and stir in some cumin and garlic powder.
Pat your fish dry and cut it crosswise into 3/4″ slices.
Put the fish into a shallow baking dish and brush with the butter. Bake at 450 degrees for 4-6 minutes until it flakes with a fork.
While the fish bakes, combine 3 tablespoons of mayonnaise with a teaspoon of lime juice.
Toss it with some shredded cabbage.
To assemble the tacos, spoon the coleslaw mixture into the taco shell. Arrange the fish on top of the coleslaw and then top with mango salsa. Dee-licious! At least to me.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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