6tablespoonsground dried New Mexico or California chilies, or chili powder
3tablespoonsvegetable or canola oil
1/2teaspoonground pepper
1/2teaspoonsalt
1/2teaspoongarlic powder
1/2teaspooncayenne, or less if you want fish to be less spicy
1/2teaspoonground cumin
2whole cloves
1dried bay leaf, broken into pieces
1poundboned, skinned firm-flesh fish such as halibut, mahi-mahi, or rock fish
Shredded cabbage, about 4 cups
3-4limes
Jalapeño Mayo
1 3/4cupsmayonnaise
2tablespoonswater
2tablespoonsdistilled white vinegar
1rinsed and stemmed fresh jalapeño with seeds removed
1peeled garlic clove
1/2cuplightly packed fresh cilantro
1/4teaspoonpepper
Salt to taste
Pico de Gallo
2cupsdiced tomatoes
1/2cupfinely diced onion
2tablespoonsminced jalapeños
1/4cupminced fresh cilantro
2tablespoonslime juice
1/2teaspoongarlic powder
Salt to taste
Instructions
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.
For the Mayo
Combine all ingredients except salt; whirl until smooth. Add salt to taste. Makes about 2 1/4
For the Pico
In a bowl combine all except salt. Add salt to taste. Makes about 2 cups.
Notes
-I often make these tacos without the Pico, but never without the Cilantro Jalapeño Mayo.-I don't blot the fish after cooking.-Lightly grill the corn tortillas before serving. Grill oven medium heat in a pan or on a griddle for about 30 seconds to one minute on each side, just until tortilla is warmed and starts to soften a bit.-Always use food handlers gloves or a plastic sack when seeding a jalapeño. Trust me.