Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw Recipe

Name: Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 1 pound (1 Pound Is About 5 Small-medium Fillets) Tilapia Fillets, Patted Dry; 1 Tablespoon Red Wine Vinegar; 1 Tablespoon Pure Maple Syrup; 1 Tablespoon Dijon Mustard; 2 cloves Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane; 1 teaspoon Ancho Chili Pepper Powder; 1/2 teaspoons Salt; ⅛ teaspoons Ground Black Pepper; 2 Tablespoons Olive Oil; 3 Tablespoons Red Wine Vinegar; 1 clove Medium Clove Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane; 1 pound Cabbage, Cored And Thinly Sliced Into Shreds (1 Pound Should Yield About 5 Cups Sliced); 2 teaspoons Dried Crushed Mint; 1/2 teaspoons Salt; 1/4 teaspoons Ground Black Pepper; 2 whole Navel Oranges, Peeled And Chopped; 1/2 whole Medium-sized White Onion, Thinly Sliced; 1/2 whole Medium-sized Red Onion, Thinly Sliced; 12 whole Small (about 5 To 6-inch) Corn Tortillas; Fresh Minced Chives, For Garnish (optional); Fresh Lime Wedges, For Squeezing On Top (optional)

Servings: persons

2 Tablespoons Olive Oil, Divided
1 pound (1 Pound Is About 5 Small-medium Fillets) Tilapia Fillets, Patted Dry
1 Tablespoon Red Wine Vinegar
1 Tablespoon Pure Maple Syrup
1 Tablespoon Dijon Mustard
2 cloves Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane
1 teaspoon Ancho Chili Pepper Powder
1/2 teaspoons Salt
⅛ teaspoons Ground Black Pepper
2 Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar
1 clove Medium Clove Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane
1 pound Cabbage, Cored And Thinly Sliced Into Shreds (1 Pound Should Yield About 5 Cups Sliced)
2 teaspoons Dried Crushed Mint
1/2 teaspoons Salt
1/4 teaspoons Ground Black Pepper
2 whole Navel Oranges, Peeled And Chopped
1/2 whole Medium-sized White Onion, Thinly Sliced
1/2 whole Medium-sized Red Onion, Thinly Sliced
12 whole Small (about 5 To 6-inch) Corn Tortillas
Fresh Minced Chives, For Garnish (optional)
Fresh Lime Wedges, For Squeezing On Top (optional)

1
1.
2
For the fish, preheat oven to 350 F. Brush the inside of a 9 by 13-inch casserole dish with 1/2 tablespoon olive oil.
3
Arrange the fish in a single layer in the prepared dish.
4
Whisk together the remaining 1 1/2 tablespoons olive oil, red wine vinegar, maple syrup, Dijon, garlic, ancho chile pepper powder, salt, and black pepper in a small bowl.
5
Pour the sauce evenly over the fish.
6
Bake the fish until fully cooked (it will be opaque and flake easily with a fork when done), about 12 minutes.
7
2.
8
Toss together all ingredients for the slaw in a large bowl.
9
Cover and refrigerate until ready to use (this can be made the day ahead).
10
3.
11
While its optional, I like to char the tortillas a little bit.
12
I (carefully) do this by using a pair of tongs to hold a tortilla over my gas burner and rotate it around until it blackens in places.
13
This can also be done by placing the tortillas onto a grill or hot grill pan, or putting them under a hot broiler.
14
No matter what method you use, be very careful and watch them closely!
15
4.
16
To put the tacos together, put some fish onto a charred tortilla and top with some slaw and repeat.
17
I serve 3 tacos per person along with about 1 cup of slaw as a side dish (in addition to the slaw on top of the tacos).
18
Garnish with chives and lime wedges.
19
For a spicier version: For the fish, use chipotle chili pepper powder instead of ancho chili pepper powder and add about 1/2 teaspoon crushed red pepper flakes to the slaw.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 1 pound (1 Pound Is About 5 Small-medium Fillets) Tilapia Fillets, Patted Dry, 1 Tablespoon Red Wine Vinegar, 1 Tablespoon Pure Maple Syrup, and more.

Yes, Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw

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