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Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of the fish and place fish in a shallow dish.
For marinade, in a small bowl whisk together 2 tablespoons lime juice, orange juice, olive oil, garlic, ancho chile pepper, 1/4 teaspoon salt and black pepper; pour mixture over fish. Marinate at room temperature for 15 minutes.
To prepare cabbage slaw: in a large bowl, combine cabbage, jalapeño and cilantro. In a small bowl, whisk together yogurt, mayonnaise, the remaining 1 tablespoon lime juice, cumin and remaining 1/4 teaspoon salt. Stir dressing into cabbage mixture. Cover and chill until serving time.
Preheat oven to 450°F. Coat a 15x10x1-inch baking pan with cooking spray. Remove fish from marinade and discard marinade. Place fish in a single layer in prepared pan. Bake for 4 to 6 minutes per 1/2-inch thickness of fish until fish begins to flake when tested with a fork, turning once. Or, grill fish directly over medium heat for 4 to 6 minutes per 1/2-inch thickness, turning once.
To serve, divide fish among the warmed tortillas. Add an avocado slice and 2 tablespoons of spicy slaw to each taco. Serve with remaining slaw on the side. If desired, serve with lime wedges.