Fish Taco Recipe

1 pound fresh or frozen skinless cod, orange roughy, or othr fish fillets 2 tablespoons butter or margarine, melted 1/4 tablespoon ground cummin 1/8 teaspoon garlic powder 3 tablespoon mayonnaise or salad dressing 1tespoon lime juice 1-1/2 cups packagd shredded cabbage with carrot (coleslaw mix) or shredded cabbage 8 corn taco shells, warmed according to package directions 1recipe mango salsa

1. Thaw fish, if frozen. rinse fish and pat dry with paper towel. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in greased shallow baking pan. ombine 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 slices.