From Better Homes and Gardens Cook Book
Prep: 15 minutes | Bake: 450° | Cook: 4-6 minutes | Makes: 4 servings
1 lb fresh or frozen skinless cod, orange roughy, or other fish fillets
2 Tbs butter or margarine, melted
1/4 Tsp ground cumin
1/8 Tsp garlic powder
3 Tbs mayonnaise or salad dressing
1 Tsp lime juice
1 1/2 C shredded cabbage with carrot (coleslaw mix) or shredded cabbage
8 hard or soft corn or flour tortillas/taco shells
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 450 degree oven for 4 to 6 minutes or until fish flakes easily 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 cabbage mixture into each taco shell; add fish slices.
I used some tilapia for this. It’s cheap not to mention almost always on sale. In the melted butter mixture, I opted for minced garlic instead of garlic powder. I added a dash of onion powder, was heavy-handed on the cumin, threw in about a half tablespoon of crushed red pepper and gave the mix a squeeze of fresh lime juice. Even though the fish is only in the oven a few minutes, it creates the most amazing aroma.
As for the sauce, the mayo is too heavy and taste like, well, mayo. I decided to use equal parts mayo and sour cream. I also used a lot more lime juice — an entire lime to be exact. For added kick, I gave the mixture a few squirts of chipotle hot sauce. This stuff was so good, I ate it on some veggies the next day. I did not mix it with the cabbage either for fear it would get soggy if there were leftovers. I ate these tacos two days in a row because they were so easy to make and tasted so very good. And yes, that’s some shredded cheese on my fish taco.
Keep the sides simple: microwave Mexican Rice and refried beans with a little tabasco sauce, cheese and sour cream.