Spicy Fish Tacos

Made these tonight and they were a hit. Even Ruby ate them. The coleslaw is very good. I went mild, too mild actually, on the seasoning. Next time I'll spice it up a little more.

Spicy Fish Tacosfrom Kraft Recipes

Ingredients:

1 pounds cod fillets
1/4 cup Mayo
2 cloves garlic, minced
1 teaspoon chili powder (I used my homemade taco seasoning but it needed more umph)
4 radishes, thinly sliced
1 jalapeño pepper, seeded and finely chopped (I only used 1/2)
3 tablespoons chopped fresh cilantro
Optional: 2 green onions, chopped
2 tablespoons freshly squeezed lime juice
3 cups coleslaw mix
8 corn tortillas (or flour)
1 avocado, cut into slices

Instructions:

Preheat oven to 350. Line a baking sheet with aluminum foil and spray with non-stick cooking spray; set aside.

Rinse the cod and pat it dry with a paper towel. Set aside.

In a very small bowl, whisk together the garlic, chili powder, and 1 tablespoon of Mayo. Spread the mixture over the cod and place the fish on the prepared baking sheet. Place the sheet in the oven and bake for 20 minutes or until the fish flakes easily with a fork.

While the fish is baking, toss together the radishes, pepper, cilantro, green onions (if you want them) and lime juice. Add the remaining 3 tablespoons of Mayo and toss to combine.

Heat a skillet (cast iron, if you have one) and heat the corn tortillas, 1-2 at a time, until they are hot. Keep warm until ready to serve.

When the fish is done, flake it with a fork and divide among the tortillas. Top with avocado slices (if desired) and slaw. Serve with lime wedges. Makes 4 (2 taco) servings.