Fish Tacos

Submitted by Alise Ringger

1 pound fresh/frozen skinless cod, orange roughy, or other fish fillets

2 T margarine/butter, melted

¼ t ground cumin

1/8 t garlic powder

2 T mayonnaise or salad dressing

2 T plain yogurt

1 t lime juice

1 ½ cups coleslaw mix or shredded cabbage, spinach, or lettuce

8 6-inch flour tortillas, warmed

Salsa

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into ¾ inch thick slices. Place fish in single layer in greased shallow baking pan. Combine margarine, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven 4-6 minutes or till fish flakes easily with a fork.

2. Meanwhile, stir together mayonnaise or salad dressing, yogurt, and lime juice. Add coleslaw mix or shredded cabbage, spinach, or lettuce; toss to coat. Spoon some of the coleslaw mixture onto each tortilla; add fish slices, and, if desired, salsa. Fold tortilla over filling.

3. Warm tortillas, 2 at a time, wrapped in paper towels, in microwave for 20 seconds.