Tilapia Tacos - cooking recipe

Ingredients

salsa
1 1/2 cups canned peaches, drained
1 red bell pepper, finely chopped
1/4 cup green onion, thinly sliced
1 tablespoon jalapeno pepper
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
fish fillets
1 lb tilapia fillet
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
coleslaw topping
1 1/2 cups shredded cabbage
1 tablespoon cilantro, chopped
3 tablespoons mayonnaise
1 teaspoon lime juice
1/2 cup monterey jack cheese
8 taco shells

Preparation

In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.