Ancho Chile Fish Tacos


It’s finally May, and with its coming seems to be acceptance of all things spring. The Derby permits us to wear flowery dresses and spring colors, and Mother’s Day means flowers everywhere. In the same vein, Cinco de Mayo gives us the perfect excuse to bust out the fresh food. Mexican food, while it can be heavy with cheese and sour cream, can also be pretty clean.

With that in mind, today’s recipe for fish tacos is all that is good about Mexican cuisine:  flavorful, fresh and healthy with a little kick for good measure. The marinate also doubles as a most excellent salad dressing, perfect for getting you through the rest of the summer and beyond.

img_1953Ancho Chile Fish Tacos

Serves 2


For the dressing/sauce:

1 TB garlic

2 TB red onion

1/4 cup orange juice

1/3 cup lime juice

1 TB Dijon mustard

1 TB Ancho chili powder

1/2 dried Ancho chili

1/4 cup cilantro

2 TB olive oil

For the fish:

8 ounces white fish (like tilapia or catfish)

1 tsp ground cumin

½ tsp allspice

1 tsp oregano (Mexican, preferably)

Salt and pepper

For the rest:





Take the fish and the fish spices (cumin, allspice, salt, pepper and oregano) and place them in a plastic bag. Toss it around and let marinate for about 30 minutes.
Preheat the oven to 350F. Place the fish on a foil-lined baking sheet and bake about 15 minutes until the fish flakes easily with a fork.
In the meantime, make the dressing. Put all the dressing ingredients in to a blender and blend. That’s it. It’s ready.
Toss the dressing with the greens.
Once the fish is ready, assemble the tacos as you wish.


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