Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that'll make your taste buds dance! This Ancho Fish with Slaw and Avocado is not just a meal, it's a culinary adventure that combines the smoky heat of ancho chili, the freshness of crisp slaw, and the creamy richness of avocado. In just 25 minutes, you'll create a restaurant-quality meal that looks impressive but is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 fillets of white fish (like tilapia or cod)
- 2 tablespoons ancho chili powder
- 1 tablespoon olive oil
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 fillets of white fish (like tilapia or cod), 2 tablespoons of ancho chili powder, 1 tablespoon of olive oil, 1 cup of shredded cabbage, 1 avocado (sliced), 1/4 cup of fresh cilantro (chopped), the juice of 1 lime, and salt and pepper to taste.
- In a small bowl, combine the ancho chili powder, olive oil, and a pinch of salt and pepper to create a marinade for the fish. Mix well until the chili powder is fully incorporated into the oil.
- Pat the fish fillets dry with paper towels to remove excess moisture. This will help the marinade adhere better and ensure a nice sear when cooking.
- Rub the ancho chili marinade evenly over both sides of each fish fillet. Allow the fish to marinate for about 10 minutes while you prepare the slaw and avocado.
- In a medium bowl, combine the shredded cabbage, chopped cilantro, and lime juice. Toss the ingredients together until the cabbage is well-coated with the lime juice. Season with salt and pepper to taste. Set the slaw aside.
- Heat a non-stick skillet or grill pan over medium-high heat. Once hot, add the marinated fish fillets to the pan.
- Cook the fish for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.
- While the fish is cooking, prepare the avocado by slicing it into thin wedges.
- Once the fish is cooked, remove it from the skillet and let it rest for a minute. Then, on each plate, place a portion of the slaw, followed by a fish fillet, and top with sliced avocado.
- Garnish with additional cilantro if desired, and serve immediately with lime wedges on the side for extra flavor.
Tips
- Pat the fish dry before marinating to ensure the ancho chili rub sticks perfectly and creates a beautiful sear.
- Use a non-stick skillet or grill pan to prevent the delicate fish from sticking and breaking apart.
- Don't overcook the fish - 3-4 minutes per side is usually perfect. The fish should be opaque and flake easily with a fork.
- For extra flavor, try using fresh, high-quality ancho chili powder from a specialty store.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the ancho chili marinade.
- Serve immediately after cooking to enjoy the fish at its most tender and the slaw at its crispiest.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
