Fish Tacos

1 pound fresh or frozen skinless cod, orange roughy, or other fish fillets.
2 Tbsp butter or margarine, melted
1/4 tsp ground cumin
1/8 tsp garlic powder
3 Tbsp mayo or salad dressing
1 tsp 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

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 may 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.

*South Beach phase 2/3 if whole wheat tortillas are used.

Recipe from: Better Homes and Gardens New Cook Book 12th Edition.