Fish Tacos With Ancho Dressing

• 1 pound fresh fish fillets, firm fish such as cod or mahi mahi
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/3 teaspoon cayenne powder
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1/3 cup thinly sliced red onion
• 1/2 cup chopped tomato
• 2 tablespoons chopped fresh cilantro
• 8 warmed corn tortillas
• ANCHO CHILI DRESSING
• 3/4 cup mayo such as Dukes
• 2 tablespoons + 2 teaspoons ancho chili paste
• 1 1/4 teaspoons liquid smoke
• 1 tablespoon + 2 teaspoons tomato paste
• 1 1/2 teaspoons lime juice

1. Rinse and pat dry fish fillets. In a small custard cup mix together chili powder, cayenne, paprika, 1/4 teaspoon pepper, and salt. Sprinkle both sides of the fish with the spice mixture.
2. On a gas grill heat grill to medium-high heat. Add the seasoned fish fillets directly above burner on the preheated grill. Cook on the first side for 6 minutes. Turn the fish over and continue cooking, until fish flakes with a fork (4 to 5 minutes). Set the fish aside; keep warm.
3. Meanwhile, in bowl stir together the coleslaw mix and the red onion; set aside. In another small bowl stir together the tomato, cilantro, and 1 tablespoon of lime juice.
4. Mix together ancho chili dressing ingredients.
5. Warm tortillas over medium heat 1 minute per side or until very slightly browned and warmed. To assemble the tacos: place about 1/3 cup seasoned fish on bottom of each warm corn tortilla. Top with about 1/4 cup slaw mixture, 1 tablespoon tomato mixture, 1 heaping tablespoon ancho chili dressing.

fish, chili powder, paprika, cayenne powder, fresh ground black pepper, salt, red onion, tomato, fresh cilantro, corn tortillas, ancho chili dressing, mayo, liquid smoke, lime juice

Taken from www.epicurious.com/recipes/member/views/fish-tacos-with-ancho-dressing-50145557 (may not work)