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Veracruz Spiced Fish Tacos

  • Serves 4

Ingredients

  • 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

  1. Place ancho pepper in a small bowl and cover with hot water. Set aside to hydrate for 5 minutes.
  2. Drain, then place in the bowl of a food processor. 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 minutes until golden.
  4. Stir in garlic and cook for 1 more minute.
  5. 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.
  6. 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.