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Preheat the oven to 425°F.
Arrange fish in a single layer on a baking sheet lined with parchment paper.
In a small bowl, mix cumin, salt and cayenne.
Sprinkle evenly over both sides of fish.
Bake until golden brown and flesh begins to flake, 9 to 11 minutes.
Transfer fish to a medium bowl, toss with lime juice and break into small pieces.
Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.