Veracruz Spiced Fish Tacos


  • 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


  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.
Nutritional Analysis Per Serving:

Calories 544, Fat 8g, Cholesterol 104mg, Sodium 1344mg, Carbohydrate 79g, Protein 38g, Calories from fat 14%