For these Ancho fish tacos, fish fillets are rubbed with a Mexican spice blend and grilled rather than battered and fried. Then they’re tucked inside corn tortillas and smothered with a creamy slaw. So easy. So healthy. So something we want to make again and again and again.
These ancho fish tacos just earned their way into our regular taco night rotation. Mexican spice-rubbed fish is grilled and tucked into warm tortillas along with tangy cabbage slaw. Then the whole shebang is slathered with spicy chipotle mayo. Definitely not your ordinary fish tacos.–Angie Zoobkoff
Ancho Fish Tacos FAQs
What’s the best type of fish to use for these tacos?
Select a firm white fish for making fish tacos. Our testers had success using cod and mahi mahi, but halibut, sea bass, or haddock would work well here, too.
How can I tell when my fish is done cooking?
Take care not to overcook your fish as it can become dry and rubbery. You want your fish to be opaque throughout and to flake easily when prodded with a fork. If you have an instant read thermometer, aim for 145°F (63°C).
I don’t have a grill. Can I make these fish tacos on the stove?
Sure. You won’t get the same grilling effect, but the flavors of the fish taco rub will still shine. To pan-fry the fish, heat a little oil in a skillet over medium high heat and cook the fish until it flakes easily, 4 to 5 minutes per side, depending on the thickness. You can warm your tortillas in the oven while the fish cooks.
Ancho Fish Tacos
Fish fillets are coated with a Mexican fish spice rub, grilled, and then tucked inside corn tortillas and smothered with a creamy slaw. So easy. So healthy. So something we want to make again and again and again.
Make the chipotle mayo
In a small bowl, stir together the mayonnaise, 1 tablespoon of the chipotle in adobo, lime juice, and garlic. Taste and add more chipotle if desired. Cover and refrigerate until ready to serve or for up to 1 week.
Make the slaw
In a large bowl, whisk together the vinegar, oil, salt, and pepper. Add the cabbage, cilantro, and scallions and toss to coat. Taste the slaw and adjust the seasoning if needed. Cover and refrigerate until ready to assemble the tacos.
Make the tacos
Preheat the grill to medium-high or 350°F to 400°F (180°F to 200°C).
In a small bowl, stir together the ancho chile powder, salt, pepper, oregano, and cumin. Rub both sides of the fish with oil, then rub the chile powder mixture evenly over both sides of the fish, pressing it gently to adhere.
Dab a paper towel with a little oil and, using tongs, carefully wipe the grill grate with the oiled paper towel.
Grill the fish, closing the grill lid, for 4 to 6 minutes on each side. [Editor’s Note: We found that 5 minutes on the first side and 4 minutes on the second side tended to work pretty darn perfectly.] Transfer the fish to a plate and cover with foil to keep warm.
Before you turn off the grill, toss the tortillas on the grill grate, working in batches if necessary, and leave them there just until warmed through, 10 to 20 seconds on each side. Wrap the tortillas in aluminum foil or place them on a plate and cover with a towel to keep warm.
When you’re ready to sit down to fish tacos, grab a fork and break the fish into bite-size flakes. Heap them on the grilled tortillas along with the slaw, chipotle mayo, and cilantro and set out some lime wedges on the side.
Serving: 1portionCalories: 959kcal (48%)Carbohydrates: 77g (26%)Protein: 48g (96%)Fat: 51g (78%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 23gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 103mg (34%)Sodium: 2780mg (121%)Potassium: 916mg (26%)Fiber: 8g (33%)Sugar: 8g (9%)Vitamin A: 694IU (14%)Vitamin C: 31mg (38%)Calcium: 283mg (28%)Iron: 7mg (39%)
Recipe Testers’ Reviews
Originally published April 13, 2017
Recipe © 2017 Southern Living Magazine. Photo © 2017 Time Inc. Food Studios. All rights reserved. All materials used with permission.