Fish Tacos

Submitted by Alisa Ringer

Ingredients
1 pound fresh/frozen skinless cod, orange roughy, or other fish fillets
2 tablespoons margarine/butter, melted
¼ teaspoon ground cumin
1/8 teaspoon garlic powder
2 tablespoons mayonnaise or salad dressing
2 tablespoons plain yogurt
1 teaspoon lime juice
1 ½ cups coleslaw mix or shredded cabbage, spinach, or lettuce
8 6-inch flour tortillas, warmed
Salsa

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