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Ancho Chile Fish Tacos

Chrissy
Ancho chile fish tacos celebrate the Pueblan pepper, the ancho chile, with spiced fish and a citrus dressing, wrapped in a flour tortilla and topped with greens and avocado.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 2

Ingredients
  

For the dressing/sauce

  • 2 TB red onion
  • 1 TB garlic
  • ¼ cup orange juice
  • ⅓ cup lime juice
  • 1 TB Dijon mustard
  • 1 TB Ancho chile powder
  • ½ dried Ancho chile
  • ¼ cup cilantro
  • 2 TB olive oil

For the fish

  • 8 ounces white fish like, Tilapia or catfish
  • 1 tsp ground cumin
  • ½ tsp allspice
  • 1 tsp oregano Mexican, preferably*
  • Salt and pepper

For the rest

  • Greens
  • Avocado
  • Corn tortillas

Instructions
 

  • Take the fish and the fish spices (cumin, allspice, salt, pepper and oregano) and place them in a plastic bag. Toss it around and let marinate for about 30 minutes.
  • Preheat the oven to 350F. Place the fish on a foil-lined baking sheet and bake about 15 minutes until the fish flakes easily with a fork.
  • In the meantime, make the dressing. Put all the dressing ingredients in to a blender and blend. That’s it. It’s ready.
  • Toss the dressing with the greens.
  • Once the fish is ready, assemble the tacos as you wish. I don’t think I need to tell you how.