Veracruz Spiced Fish Tacos - California Ripe Olives

Ingredients

• 1 Ancho chile peppers, stemmed and seeded
• 1/2 can canned diced tomatoes in juice
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 2 teaspoons Canola oil
• 1 1/4 pounds Mahi mahi, cut into 2-inch chunks
• 1 1/2 cups yellow onions, sliced
• 1 tablespoon minced garlic
• 1 cup California Black Ripe Olives, wedged
• 1/2 cup golden raisins
• 1/4 cup chopped pickled jalapeno peppers
• 1 tablespoon lemon juice
• 2 heads shredded Savoy cabbage
• 8 (7-inch) whole wheat high fiber Flour tortillas, heated