ANCHO CHILE-FISH TACOS WITH CREAMY CABBAGE SLAW

Ancho Chile-Fish Tacos with Creamy Cabbage Slaw image

Ancho chile pepper powder and two kinds of shredded cabbage give these easy-to-make fish tacos their spicy-crunchy-creamy appeal.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup KRAFT Zesty Italian Dressing
2 tsp. ancho chile pepper powder
1 tsp. dried Mexican oregano
1-1/2 lb. cod fillets, cut into 3-inch strips
2 cups each shredded green and red cabbage
1 jalapeño pepper, thinly sliced
1/2 cup KRAFT Real Mayo
1 Tbsp. lime juice
8 corn tortillas (6 inch), warmed

Steps:

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.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g