Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw

Ingredients

• 2 Tablespoons FOR THE ANCHO-GARLIC FISH:
• 1 pound Olive Oil, Divided
• 1 Tablespoon (1 Pound Is About 5 Small-medium Fillets) Tilapia Fillets, Patted Dry
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Pure Maple Syrup
• 2 cloves Dijon Mustard
• 1 teaspoon Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane
• ½ teaspoons Ancho Chili Pepper Powder
• ⅛ teaspoons Salt
• 2 Tablespoons Ground Black Pepper
• 3 Tablespoons FOR THE CITRUS-MINT SLAW:
• 1 clove Olive Oil
• 1 pound Red Wine Vinegar
• 2 teaspoons Medium Clove Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane
• ½ teaspoons Cabbage, Cored And Thinly Sliced Into Shreds (1 Pound Should Yield About 5 Cups Sliced)
• ¼ teaspoons Dried Crushed Mint
• 2 whole Salt
• ½ whole Ground Black Pepper
• ½ whole Navel Oranges, Peeled And Chopped
• 12 whole Medium-sized White Onion, Thinly Sliced

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.