Name: Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 4 servings
Ingredients: Ancho-Garlic Fish:; 2 tablespoons olive oil, divided; 1 tablespoon red wine vinegar; 1 tablespoon pure maple syrup; 1 tablespoon Dijon mustard; 2 medium cloves garlic, crushed using a mortar and pestle or grated on a microplane; 1 teaspoon McCormick Gourmet Collection Ancho Chile Pepper; ½ teaspoon salt; ⅛ teaspoon ground black pepper; 1 lb/455 g (about 5 small-medium fillets) tilapia fillets, patted dry; Citrus-Mint Cabbage Slaw:; 2 tablespoons olive oil; 3 tablespoons red wine vinegar; 1 medium clove garlic, crushed using a mortar and pestle or grated on a microplane; 2 teaspoons dried crushed mint; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 lb/455 g cabbage, cored and thinly sliced into shreds (about 5 cups sliced); 2 navel oranges, peeled and chopped; ½ medium white onion, thinly sliced; ½ medium red onion, thinly sliced; Other:; 12 small (about 5 to 6-inch) corn tortillas; Fresh minced chives, for garnish (optional); Fresh lime wedges, for squeezing on top (optional)