Page 101 - UMass2018_CookBook

Preparation (CONTINUED)
3. Place the fish on 1 prepared baking sheet. Sprinkle the fish with the cumin and chili powder, and season with salt and pepper. Place the sweet potato fries on the other baking sheet. Lightly coat the fries with oil and season with salt and pepper. Bake until the fish is opaque and the fries are tender and lightly browned, about 20 minutes. Remove from the oven and immediately sprinkle the fish with cheese, if desired.
4. On a clean baking sheet, heat the taco shells or tortillas in the oven for a few min- utes, being careful not to let them burn.
5. Fill the taco shells or tortillas with the fish, and top with taco sauce and the mango slaw. Serve the sweet potato fries on the side.
MORE Ingredients
FOR THE FISH TACOS AND SWEET POTATO FRIES:
1 pound cod, haddock or other fish of your choice
1 teaspoon ground cumin 1 teaspoon chili powder Salt
Ground black pepper
4 large sweet potatoes, peeled and cut into fries
Olive oil
Shredded Monterey Jack cheese
Hard taco shells or soft tortillas
Taco sauce, for serving
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