Veracruz Spiced Fish Tacos
Recipe courtesy of California Ripe Olives.
1 Ancho chile pepper, stemmed and seeded
1/2 cup 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 sliced yellow onions
1 tablespoon minced garlic
1 cup California Ripe Olives, wedged
1/2 cup golden raisins
1/4 cup chopped pickled jalapeño peppers
1 tablespoon lemon juice
2 cups shredded savoy cabbage
8 (7-inch) whole wheat high fiber Flour tortillas, heated
- Place ancho pepper in a small bowl and cover with hot water. Set aside to hydrate for 5 minutes. Drain, then place in the bowl of a food processor.
- Add tomatoes, coriander and cinnamon and pulse until puréed. Set aside.
- In a large sauté pan, heat oil over medium high heat. Add mahi mahi and onions, season with salt and cook for 4 to 5 minutes until golden.
- Stir in garlic and cook for 1 more minute. Mix in California Ripe Olives, raisins, jalapeños, lemon juice and ancho purée and cook over medium heat for 2 to 3 more minutes until heated through.
- 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 544; Total Fat: 8g; Cholesterol: 104mg; Total Carbs: 79g; Protein: 38g; Sodium: 1344mg.
Recipe and photograph courtesy of California Ripe Olives.