Avocado Cream Slaw Fish Tacos

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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Serves: 4

An authentic Mexican fish taco topped with a cilantro slaw and avocado cream.



4 Tilapia fillets
Ancho chile powder, to taste (3/4 tsp.)
Garlic powder, to taste (1/2 tsp.)
Cumin, to taste (1/4 tsp.)
Salt, to taste
1 Tbsp. canola oil

Avocado Cream

¼ tsp. grated lime rind
2 Tbsp. fresh lime juice, divided
¼ cup light sour cream
2-3 Tbsp. milk
½ ripe peeled avocado
Salt, to taste

Cilantro Slaw

2 cups packaged slaw
¼ cup red onion, finely diced
¼ chopped fresh cilantro
1 Tbsp. canola oil
Salt, to taste
8 (6″) corn or wheat tortillas (I found a wheat and corn tortilla with green chilies)


In a spice or coffee grinder, grind dried ancho chiles till a fine powder. Set aside.

In a blender or food processor, mix the avocado cream ingredients together. Use more or less milk to get the right consistency that you like. Set aside.
Mix the slaw ingredients together and set aside.
Season the fish with the ancho chili powder, garlic powder, cumin and salt. Use more ancho than cumin and a moderate amount of garlic powder. See approximates in brackets.
Heat the 1 Tbsp. canola oil in a non stick fry pan. Cook the fish for 3 min. per side or until desired degree of doneness.
Meanwhile heat the tortillas as per package. Flake the fish and place on one taco, top with slaw and avocado cream. Serve immediately.

From noshingwiththenolands.com