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In this recipe I season the fish with an ancho-garlic sauce, and then bake the fish (instead of frying) to keep the meal light. The refreshing slaw has both sweet and savory going on, providing tons of flavor along with crunch.
1. 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. Arrange the fish in a single layer in the prepared dish. 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. Pour the sauce evenly over the fish. Bake the fish until fully cooked (it will be opaque and flake easily with a fork when done), about 12 minutes.
2. Toss together all ingredients for the slaw in a large bowl. Cover and refrigerate until ready to use (this can be made the day ahead).
3. While it’s optional, I like to char the tortillas a little bit. 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. This can also be done by placing the tortillas onto a grill or hot grill pan, or putting them under a hot broiler. No matter what method you use, be very careful and watch them closely!
4. To put the tacos together, put some fish onto a charred tortilla and top with some slaw and repeat. 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). Garnish with chives and lime wedges.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!