The Pioneer Woman Tasty Kitchen
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Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw

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Level: Easy

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Description

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.

Ingredients

  • FOR THE ANCHO-GARLIC FISH:
  • 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
  • ½ teaspoons Salt
  • ⅛ teaspoons Ground Black Pepper
  • FOR THE CITRUS-MINT SLAW:
  • 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
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • 2 whole Navel Oranges, Peeled And Chopped
  • ½ whole Medium-sized White Onion, Thinly Sliced
  • ½ whole Medium-sized Red Onion, Thinly Sliced
  • FOR THE ASSEMBLY:
  • 12 whole Small (about 5 To 6-inch) Corn Tortillas
  • Fresh Minced Chives, For Garnish (optional)
  • Fresh Lime Wedges, For Squeezing On Top (optional)

Preparation

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.

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