Seafood Tacos with Coleslaw and Peach Salsa

Ingredients

• 5 fresh local fish filets (tilapia can be used if local fish not available)
• 15 medium shrimp, shelled and deveined
• 1 tbsp. olive oil
• ⅛ teaspoon garlic powder
• ¼ teaspoon ground cumin
• 3 tbsp. low-fat mayo
• 1 tsp. fresh lime juice
• 2 c shredded cabbage and carrots
• 5 whole-grain tortilla shells
• ½ cup diced fresh peaches
• ¼ cup diced fresh nectarines
• ½ medium red sweet pepper, seeded and finely chopped
• 2 tbsp. thinly sliced scallions
• ½ jalapeno pepper, seeded and finely chopped
• 1 ¼ teaspoons olive oil
• ¼ teaspoon fresh lime zest
• 1 ¼ teaspoons fresh lime juice
• 1 ¼ teaspoons vinegar
• ¼ teaspoon salt
• ⅛ teaspoon black pepper