Fish Tacos



1 lb fresh or frozen skinless cod, orange roughy or other fish of liking
2 T Coconut oil
1/4 tsp cumin
1/8 tsp garlic powder
3 T light ranch dressing
1 tsp lime juice
1 1/2 Cups shredded cabbage with carrots
8 corn tacos

*Mango salsa to serve with.
* Chopped Cilantro & cheese optional to top


Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4 inch pieces. Place fish in single layer greased shallow baking pan. Combine coconut oil, cumin and garlic powder. Brush over fish. Bake in a 450 degree oven for 4-6 minutes or until fish flakes easily when tested with a fork.

Meanwhile, in a medium bowl stir together ranch dressing and lime juice. Add cabbage, toss to coat. Spoon some of the coleslaw mixture into taco shell; add fish slices. Top with mango salsa

Mango Salsa:
Serves 4

In a medium bowl combine 1 1/2 cups chopped, peeled mangos or peaches, 1 medium red sweet pepper, seeded and finely chopped, 1/4 c thin sliced green onions, 1 jalapeno chile pepper (seeded and finely chopped); add 1 T olive oil, 1/2 tsp finely shredded lime peel, 1 T lime juice, 1 T vinegar, 1/4 tsp salt and 1/4 tsp black pepper.