Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw

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.