MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: BH & G Fish Tacos
 Categories: Seafood, Vegetables, Herbs, Citrus, Chilies
      Yield: 4 Servings
 
     12 oz Skinless fish filets
      1 tb Olive oil
    1/4 ts Ground cumin
    1/8 ts Garlic powder
      3 tb Mayonnaise
      1 ts Lime juice
  1 1/2 c  Packaged shredded cabbage
           - with carrot (coleslaw mix)
           - or shredded cabbage
      8    Corn taco shells; warmed

MMMMM------------------------MANGO SALSA-----------------------------
    3/4 c  Chopped, peeled mango or
           - peach
    1/2 md Red bell pepper; seeded,
           - fine chopped
      2 tb Thin sliced green onion
      1    Jalapeno; seeded, fine
           - chopped
  1 1/2 ts Olive oil
    1/4 ts Fine shredded lime peel
  1 1/2 ts Lime juice
  1 1/2 ts Vinegar
    1/4 ts Salt
    1/8 ts Black pepper
 
  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 450ºF/232ºC oven for 4 to 6 minutes or
  until fish begins to flake when tested with a fork.
  
  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.
  
  Makes 4 servings
  
  MANGO SALSA: In a medium bowl combine mango or peach; red
  sweet pepper; green onion; jalapeno chile pepper; olive
  oil; lime peel; lime juice; vinegar; salt; and black
  pepper.
  
  Makes 1 cup.
  
  Better Homes & Gardens | June 2014
  
  MM Format by Dave Drum - 01 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... What do you do with an eggplant?  Put it back. - Roslind
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