Ancho Chile-Fish Tacos with Creamy Cabbage Slaw

• 1/4 cup Kraft Zesty Italian Dressing
• 2 tsp. ancho chile pepper powder
• 1 tsp. dried oregano leaves
• 1-1/2 lb. (675 g) cod fillets, cut into 3-inch strips
• 2 cups each shredded green and red cabbage
• 1 jalapeno pepper, thinly sliced
• 1/2 cup Miracle Whip made with Olive Oil Spread*
• 1 Tbsp. lime juice
• 8 corn tortillas (6 inch), warmed

1. Mix first 3 ingredients in shallow dish until blended.
2. Add fish; turn to evenly coat.
3. Refrigerate 30 min.
4. to marinate.
5. Meanwhile, combine all remaining ingredients except tortillas.
6. Refrigerate until ready to use.
7. Heat large heavy nonstick skillet on medium-high heat.
8. Remove fish from marinade; discard marinade.
9. Add fish to skillet; cook 5 min.
10. or until fish flakes easily with fork, turning after 3 min.
11. Top tortillas with fish and coleslaw.

italian dressing, ancho chile pepper powder, oregano, cod fillets, cabbage, pepper, miracle, lime juice, corn tortillas

Taken from www.kraftrecipes.com/recipes/ancho-chile-fish-tacos-creamy-cabbage-slaw-178159.aspx (may not work)