Ancho Chile Fish Tacos With Creamy Cabbage Slaw Recipes
ANCHO CHILE-FISH TACOS WITH CREAMY CABBAGE SLAW
Ancho chile pepper powder and two kinds of shredded cabbage give these easy-to-make fish tacos their spicy-crunchy-creamy appeal.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Top tortillas with fish and coleslaw.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
CABBAGE SLAW FOR FISH TACOS
This cabbage slaw is great on grilled fish tacos. Add additional jalapeno for more heat!
Provided by Sandy
Categories Cabbage Coleslaw
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cabbage in a large bowl with cilantro, onion, and jalapeno; toss to mix.
- Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 8.8 g, Fat 13.7 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 314.5 mg, Sugar 4.5 g
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