Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Sl

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions