Ancho fish tacos are rubbed with spices 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. Spice-rubbed fish is grilled and tucked into warm tortillas along with tangy slaw. Then the whole shebang is slathered with spicy chipotle mayo. Definitely not your ordinary fish tacos.–Angie Zoobkoff
Ancho Fish Tacos
- Quick Glance
- 30 M
- 50 M
- Serves 4
- For the chipotle mayo
- 3/4 cup mayonnaise (170 g)
- 1 to 2 tablespoons minced canned chipotle pepper in adobo sauce (10 to 20 g), or more to taste
- 1 tablespoon fresh lime juice (15 ml)
- 1 garlic clove, minced (about 5 g)
- For the slaw
- 2 tablespoons white wine vinegar (30 ml)
- 2 teaspoons vegetable oil or mild olive oil (10 ml)
- 1/2 teaspoon sea salt (2 grams), or more to taste
- 1/4 teaspoon freshly ground black pepper
- 4 cups shredded cabbage (about 12 ounces or 340 g)
- 1/2 cup chopped fresh cilantro (about 1 ounce or 28 g)
- 4 scallions, thinly sliced
- For the ancho fish tacos
- Vegetable cooking spray or vegetable oil
- 2 teaspoons ancho chile powder (5 g)
- 1/2 teaspoon sea salt (2 g)
- 1/2 teaspoon freshly ground black pepper (1 g)
- 1/4 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cumin
- 4 skinless firm white fish fillets, such as mahi-mahi, tilapia, or cod (about 6 ounces or 170 g each)
- 2 teaspoons vegetable oil or mild olive oil (10 ml), plus more for the grill
- 12 soft corn tortillas
- Fresh cilantro, to garnish
- Lime wedges, to serve
- Make the chipotle mayo
- 1. 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
- 2. 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
- 3. Preheat the grill to medium-high or 350°F to 400°F (180°F to 200°C).
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.