Ingredients:

Start to finish:  20 minutes.   Oven: 450F   Makes: 4 servings.

• 12 ounces fresh or frozen skinless fish fillets
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 3 tablespoons mayonnaise or salad dressing
• 1 teaspoon 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 

Directions:

1. Thaw fish, if frozen.  Rinse fish; pat dry with paper towels. Cut fis 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 450F oven for 4 to 6 minutes, or until fish begins to flake when tested with a fork.
2. Meanwhile, in a medium bowl, stir together mayonnaise and lime juice.  Add cabbage; toss to coat.  To serve, spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.

Mango Salsa:  In a medium bowl, combine 3/4 cup chopped, peeled mango or peach; half of a medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; half of a jalapeno chile pepper, seeded and finely chopped (see tip, page 74); 1 1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1 1/2 teaspoons lime juice; 1 1/2 teaspoons vinegar, 1/4 teaspoon salt; and 1/8 teaspoon black pepper.  Makes 1 cup.

Yield:

Per 2 tacos: 322 cal., 19g total fat (3g sat. fat), 44mg chol, 353mg sodium, 21g carbo., 3g fiber, 17g pro. Daily values: 21% vit. A, 73% vit. C, 5% calcium, 5% iron. Exchanges: 1/2 vegetable, 1 starch, 2 very lean meat, 3 1/2 fat.