FISH TACOS

Well, I've been on a fish kick lately, so in keeping w/that, here's a new recipe that I enjoyed. It's from ChefMD (www.chefmd.com).
The recipe calls for ancho chili powder; I haven't found it at the grocery store. I'll probably have to go to a specialty market. Does anyone know where to find it? Note that it is NOT regular chili powder; it is actually ground ancho chilis, so it is recommended that you do not substitute regular chili powder. I just omitted it, but I would like to find it & give it a try next time.

3/4 lb. firm fish fillets, such as halibut or striped bass (I used walleye)
2 Tbls. lime juice, divided
1 tsp. ground cumin, divided
1/2 tsp. ancho chili powder
1/2 tsp. salt, divided
1/2 cup light sour cream
1 tsp. chipotle hot sauce, such as Tabasco or El Yucateco
1 (16 oz) pkg. coleslaw mix
1/2 cup chopped cilantro
8 corn tortillas, warmed

Cut fish into 3/4 inch chunks. Sprinkle 1 tbls. of the lime juice, 1/2 tsp cumin, the ancho chili powder, and 1/4 tsp salt over fish. Toss well and let stand 5 minutes.

Meanwhile, combine the sour cream, remaining 1 tbls. lime juice, chipotle hot sauce, remaining 1/2 tsp cumin and 1/4 tsp salt in a large bowl and mix well. Add cole slaw mix and cilantro and toss well. The cole slaw may be prepared & refrigerated up to 2 hrs before serving.

Heat a large nonstick skillet over med heat & spray w/cooking spray. Cook fish 3 minutes or until opaque, stirring frequently. Serve fish in warm tortillas topped w/a little of the cole slaw mixture. Serve the remaining coleslaw on the side.

Serves 4

Calories per serving: 264