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Ancho Chile-Fish Tacos with Creamy Cabbage Slaw
Ancho Chile-Fish Tacos with Creamy Cabbage Slaw

Ancho Chile-Fish Tacos with Creamy Cabbage Slaw

55 Min(s) (incl. marinating)
25 Min(s) Prep
30 Min(s) Cook
Ancho chile pepper powder and two kinds of shredded cabbage give these easy-to-make fish tacos their spicy-crunchy-creamy appeal.
What You Need
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8 servings
Original recipe yields 8 servings
2 tsp. ancho chile pepper powder
1 tsp. dried Mexican oregano
1-1/2 lb. cod fillets, cut into 3-inch strips
2 cups each shredded green and red cabbage
1 jalapeño pepper, thinly sliced
1 Tbsp. lime juice
8 corn tortillas (6 inch), warmed
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Let's Make It
1
Mix first 3 ingredients in shallow dish until blended. Add fish; turn to evenly coat. Refrigerate 30 min. to marinate. Meanwhile, combine all remaining ingredients except tortillas. Refrigerate until ready to use.
2
Heat large heavy nonstick skillet on medium-high heat. Remove fish from marinade; discard marinade. Add fish to skillet; cook 5 min. or until fish flakes easily with fork, turning after 3 min.
3
Top tortillas with fish and coleslaw.
Kitchen Tips
Tip 1
Special Extra
Serve with lime wedges.
Tip 2
Substitute
Substitute 2 serrano peppers for the jalapeño pepper.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 220mg
10%
Total Carbohydrates 16g
6%
Dietary Fibers 3g
11%
Sugars 2g
4%
Protein 17g
34%
Vitamin A
8%
Vitamin C
20%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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