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Veracruz Spiced Fish Tacos
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.
What you need:
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1 Ancho chile pepper, stemmed and seeded
1/2 c. canned diced tomatoes in juice
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
2 tsp. Canola oil
1 1/4 lbs. Mahi mahi, cut into 2-inch chunks
1 1/2 c. sliced yellow onions
1 Tbsp. minced garlic
1 c. California Ripe Olives, wedged
1/2 c. golden raisins
1/4 c. chopped pickled jalapeno peppers
1 Tbsp. lemon juice
2 c. shredded savoy cabbage
8 (7-inch) whole wheat high fiber Flour tortillas, heated
What to do:
1. Place ancho pepper in a small bowl and cover with hot water. Set aside to hydrate for 5 min. Drain, then place in the bowl of a food processor.
2. Add tomatoes, coriander and cinnamon and pulse until pureed. Set aside.
3. In a large sauté pan, heat oil over medium high heat. Add mahi mahi and onions, season with salt and cook for 4-5 min. until golden.
4. Stir in garlic and cook for 1 more minute. Mix in California Ripe Olives, raisins, jalapenos, lemon juice and ancho puree and cook over medium heat for 2-3 more minutes until heated through.
5. Sprinkle approximately 1/4 c. of shredded cabbage onto each tortilla. Place approximately 3/4 c. of fish mixture on top. Fold tortillas around filling before serving.
Nutritional information:
Calories: 544;   Total Fat: 8g;   Cholesterol: 104mg;   Total Carbs: 79g;   Protein: 38g;   Sodium: 1344mg;  
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