Tuesday, August 29, 2006
1 pound fresh or frozen fish fillets
2 tablespoons butter or margarine
1/4 teaspoon cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise
1 teaspoon lime juice
1 1/2 cups package shreddred cabbage mix (coleslaw mix)
6 corn taco shells, warmed
Melt the butter and mix in the spice. Place the fish on a greased baking pan. Spread butter mix on top. Bake in a 450 F degree oven for 4 to 6 minutes or until fish flakes.
Meanwhile in a bowl stir together the mayonnaise and lime juice. Add cabbage and mix. Spoon the cabbage in in shell. Add the cooked fish. Top with Mago Salsa.