Craving fish tacos? Now you can make them at home with our easy Ancho Chile-Fish Tacos with Creamy Cabbage Slaw recipe. This recipe uses KRAFT Dressing and a duo of spices to give flavour to the fish instead of frying it in a batter.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Zesty Italian Dressing
2 tsp. ancho chile pepper powder
1 tsp. dried oregano leaves
1-1/2 lb. (675 g) cod fillets, cut into 3-inch strips
2 cups each shredded green and red cabbage
1 jalapeño pepper, thinly sliced
1/2 cup Miracle Whip made with Olive Oil Spread*
1 Tbsp. lime juice
8 corn tortillas (6 inch), warmed
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How do I make it ?
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.
*Made with a blend of oils including olive, canola, and soybean oil.
Kraft Kitchen Tips!
Serve with lime wedges.
Substitute chili powder for the ancho chile pepper powder.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 1.5 g
Cholesterol 85 mg
Sodium 890 mg
Total carbohydrate 37 g
Dietary fibre 6 g
Sugars 7 g
Protein 28 g
4 servings, 2 tacos (266 g) each
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.