Lone Star Fish Tacos

Fish:
6 T. ground dried California chilies
½ t. pepper
about ½ t. salt
½ t. garlic powder
½ t. cayenne
½ t. ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
6 T. salad oil

1 pd. boned skinned firm-flesh fish such as halibut, mahi-mahi or rock fish

Combine above ingredients and rub over fish, put covered fish in Ziploc while making sides then broil fish until juices run clear and fish flakes easily. (Note the rub will cover up to 3 pounds of fish.)

Cilantro-jalapeno mayonnaise:
1 ¾ c. mayonnaise
2 T. water
2 T. distilled white vinegar
1 fresh jalapeno chili, rinsed and stemmed, remove seeds for less heat
1 peeled garlic clove
½ c. lightly packed fresh cilantro
¼ t. pepper

Combine ingredients and blend in blender.

Pico de Gallo:
2 c. fresh tomatoes
½ c. finely diced onions
2 T. minced jalapeno chilies
¼ c. minced fresh cilantro
2 T. lime juice
½ t. garlic powder
salt to taste


Garnishes:
corn tortillas, shredded cabbage, and limes