• Ancho Chile-Fish Tacos with Creamy Cabbage Slaw

Ancho Chile-Fish Tacos with Creamy Cabbage Slaw

55 4 servings, 2 tacos (266 g) each
Recipe By
Reviews
Prep Time
25
min.
Total Time
55
min.
Servings

4 servings, 2 tacos (266 g) each

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.

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What You Need

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Make It

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  • 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.

Special Extra

Serve with lime wedges.

Substitute

Substitute chili powder for the ancho chile pepper powder.

Servings

  • 4 servings, 2 tacos (266 g) each

Nutritional Information

Serving Size 4 servings, 2 tacos (266 g) each
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 12g
Saturated fat 1.5g
Cholesterol 85mg
Sodium 890mg
Carbohydrate 37g
Dietary fibre 6g
Sugars 7g
Protein 28g
   
Vitamin A 10 %DV
Vitamin C 80 %DV
Calcium 15 %DV
Iron 15 %DV

* 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.

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