Veracruz Spiced Fish Tacos
Serves 4
Ingredients
- 1 Ancho chile peppers, stemmed and seeded
- 1/2 can canned diced tomatoes in juice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 2 teaspoons Canola oil
- 1 1/4 pounds Mahi mahi, cut into 2-inch chunks
- 1 1/2 cups yellow onions, sliced
- 1 tablespoon minced garlic
- 1 cup California Black Ripe Olives, wedged
- 1/2 cup golden raisins
- 1/4 cup chopped pickled jalapeno peppers
- 1 tablespoon lemon juice
- 2 heads shredded Savoy cabbage
- 8 (7-inch) whole wheat high fiber Flour tortillas, heated
Directions
- Place ancho pepper in a small bowl and cover with hot water. Set aside to hydrate for 5 minutes.
- Drain, then place in the bowl of a food processor. Add tomatoes, coriander and cinnamon and pulse until pureed. Set aside.
- In a large sauté pan, heat oil over medium high heat. Add mahi mahi and onions, season with salt and cook for 4-5 minutes until golden.
- 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.
- Sprinkle approximately 1/4 cup of shredded cabbage onto each tortilla. Place approximately 3/4 cup of fish mixture on top. Fold tortillas around filling before serving.
