Ancho chile pepper powder and two kinds of shredded cabbage give these easy-to-make fish tacos their spicy-crunchy-creamy appeal.
What You Need
Original recipe yields 8 servings
1/4 cup KRAFT Zesty Italian Dressing
2 tsp. ancho chile pepper powder
1 tsp. dried Mexican oregano
1-1/2 lb. cod fillet s, cut into 3-inch strips
2 cups each shredded green and red cabbage
1 jalapeño pepper, thinly sliced
1/2 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. lime juice
8 corn tortilla s (6 inch), warmed
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Let's Make It
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.
Serve with lime wedges.
Substitute 2 serrano peppers for the jalapeño pepper.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.