Ingredients

The following ingredients have 2 Servings
  • 6 tablespoons ground dried New Mexico or California chilies (or chili powder)
  • 3 tablespoons vegetable or canola oil
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne (or less if you want fish to be less spicy)
  • 1/2 teaspoon ground cumin
  • 2 whole cloves
  • 1 dried bay leaf (broken into pieces)
  • 1 pound boned (skinned firm-flesh fish such as halibut, mahi-mahi, or rock fish)
  • Shredded cabbage (about 4 cups)
  • 3-4 limes
  • 1 3/4 cups mayonnaise
  • 2 tablespoons water
  • 2 tablespoons distilled white vinegar
  • 1 rinsed and stemmed fresh jalapeño with seeds removed
  • 1 peeled garlic clove
  • 1/2 cup lightly packed fresh cilantro
  • 1/4 teaspoon pepper
  • Salt to taste
  • 2 cups diced tomatoes
  • 1/2 cup finely diced onion
  • 2 tablespoons minced jalapeños
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic powder
  • Salt to taste

Instruction

  • In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves and bay leaf.
  • Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to1 day, mixing several times.
  • Lift fish from marinade and arrange pieces in a single layer in a 9-X-13-inch pan. Discard marinade.
  • Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to paper towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, season to taste with salt. Serve wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo and Lone Star Cilantro Jalapeño Mayonnaise and a squeeze of lime juice. Enough for 6 tacos.