Anaheim Chile Fish Tacos: A Taste of Southern California

Fish tacos are a quintessential Southern California dish, and this recipe elevates the experience with the mild, fruity heat of Anaheim chiles. These Anaheim Chile Fish Tacos are a delicious and relatively healthy meal, perfect for a weeknight dinner or a weekend fiesta. The combination of flaky white fish, creamy slaw, and the subtle spice of roasted Anaheim chiles creates a symphony of flavors that will transport you to the sunny shores of California. This recipe provides detailed instructions for each component, ensuring a restaurant-quality taco in your own kitchen.

## Why Anaheim Chiles?

Anaheim chiles are mild peppers named after the city of Anaheim, California, where they were extensively grown. They have a slightly sweet and fruity flavor with a gentle heat that adds depth without overpowering the other ingredients. Roasting the chiles intensifies their flavor and makes them easier to peel. If you can’t find Anaheim chiles, you can substitute with poblano peppers, although they will have a bit more heat.

## Ingredients:

**For the Fish:**

* 1.5 pounds white fish fillets (cod, mahi-mahi, snapper, or halibut), skinless and boneless, cut into 1-inch pieces
* 2 tablespoons olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and pepper to taste
* Lime wedges, for serving

**For the Roasted Anaheim Chiles:**

* 4-6 Anaheim chiles
* 1 tablespoon olive oil
* Pinch of salt

**For the Slaw:**

* 4 cups shredded green cabbage
* 1 cup shredded red cabbage
* 1/2 cup shredded carrots
* 1/4 cup chopped cilantro
* 1/4 cup mayonnaise
* 2 tablespoons lime juice
* 1 tablespoon apple cider vinegar
* 1 teaspoon sugar
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

**For the Taco Assembly:**

* 12-16 corn or flour tortillas
* Optional toppings: avocado slices, pico de gallo, sour cream, hot sauce

## Instructions:

### Part 1: Roasting the Anaheim Chiles

1. **Preheat your oven’s broiler.** Place the Anaheim chiles on a baking sheet lined with foil or parchment paper. Drizzle with olive oil and sprinkle with salt.
2. **Broil the chiles:** Place the baking sheet under the broiler for 5-7 minutes per side, or until the skins are blackened and blistered. Watch them closely to prevent burning.
3. **Steam the chiles:** Remove the baking sheet from the oven and immediately place the roasted chiles in a heat-safe bowl. Cover the bowl tightly with plastic wrap and let them steam for 10-15 minutes. This will make it easier to peel the skins.
4. **Peel and seed the chiles:** After steaming, carefully peel the blackened skins off the chiles. Remove the stems and seeds. Roughly chop the roasted chiles and set aside.

### Part 2: Preparing the Fish

1. **Prepare the fish:** Pat the fish pieces dry with paper towels. This will help them sear properly.
2. **Season the fish:** In a bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the fish and toss to coat evenly.
3. **Cook the fish:** Heat a large skillet over medium-high heat. Add the seasoned fish in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it will become dry.

### Part 3: Making the Slaw

1. **Combine the vegetables:** In a large bowl, combine the shredded green cabbage, red cabbage, and carrots.
2. **Make the dressing:** In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, sugar, salt, and pepper.
3. **Dress the slaw:** Pour the dressing over the cabbage mixture and toss to combine. Adjust the seasoning to taste. You can add more lime juice for extra tang or sugar for sweetness. Refrigerate the slaw for at least 30 minutes to allow the flavors to meld.

### Part 4: Assembling the Tacos

1. **Warm the tortillas:** Warm the tortillas in a dry skillet, microwave, or oven according to package directions. Warming the tortillas makes them more pliable and prevents them from cracking.
2. **Assemble the tacos:** Place a spoonful of slaw on each tortilla. Top with the cooked fish, roasted Anaheim chiles, and any desired toppings, such as avocado slices, pico de gallo, sour cream, or hot sauce.
3. **Serve immediately:** Serve the tacos immediately with lime wedges for squeezing.

## Tips and Variations:

* **Fish Options:** While cod, mahi-mahi, snapper, and halibut are excellent choices, you can use any firm white fish that you prefer. Tilapia and swai are also affordable options.
* **Spice Level:** Adjust the amount of chili powder in the fish seasoning to control the spice level. You can also add a pinch of cayenne pepper for extra heat.
* **Slaw Variations:** Experiment with different vegetables in the slaw, such as shredded jicama, radish, or bell pepper. You can also add a touch of Dijon mustard or honey to the dressing for a different flavor profile.
* **Tortilla Choice:** Corn tortillas are a classic choice for fish tacos, but flour tortillas are also delicious. Choose whichever you prefer.
* **Grilled Fish:** For a smoky flavor, grill the fish instead of cooking it in a skillet. Marinate the fish in the spice mixture for at least 30 minutes before grilling.
* **Beer Batter:** For a classic fried fish taco, dip the fish in beer batter before frying. This will give the fish a crispy coating.
* **Make it Vegetarian:** Substitute the fish with grilled or pan-fried tofu or black beans for a vegetarian option.
* **Make ahead:** The slaw and roasted Anaheim chiles can be made ahead of time and stored in the refrigerator. The fish is best cooked fresh, but can be prepared a couple of hours in advance and reheated gently.

## Serving Suggestions:

* Serve these tacos with a side of Mexican rice and beans.
* Pair them with a refreshing margarita or a cold Mexican beer.
* Offer a variety of toppings so guests can customize their tacos.
* Make a taco bar for a fun and interactive meal.

## Nutritional Information (per taco, approximate):

* Calories: 350-450
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 20-30g

*(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)*

## Conclusion:

These Anaheim Chile Fish Tacos are a delightful and flavorful dish that is sure to impress. The combination of flaky fish, creamy slaw, and the mild heat of roasted Anaheim chiles creates a truly unforgettable taco experience. With easy-to-follow instructions and customizable options, this recipe is perfect for any home cook looking to bring a taste of Southern California to their table. Enjoy!

## More Taco Recipes to Try:

* Spicy Shrimp Tacos with Mango Salsa
* Carnitas Tacos with Pickled Onions
* Black Bean and Corn Tacos with Avocado Crema
* Korean BBQ Beef Tacos with Kimchi Slaw

## Enjoy Your Culinary Creation!