Ingredients:

1 -1 1/2 lb halibut
1/4 cup all-purpose flour
1/2 cup cornmeal
salt and pepper
1 tablespoon chili powder
1 tablespoon garlic powder
4 ounces red cabbage, shredded
4 ounces green cabbage, shredded
1/4 cup red onion, julienned
1/4 cup mayonnaise
3/4 cup ranch dressing
1 teaspoon ground cumin
1 tablespoon garlic powder
1 teaspoon ground pepper
1 teaspoon dill weed
hot sauce
1 1/2 tablespoons jalapenos, minced
2 tablespoons lime juice
12 corn tortillas

Preparation:

For the breading: In a pie plate mix the flour, cornmeal, salt and pepper, chili powder and garlic powder. In a small bowl mix the red onion and cabbages. Set aside. For the sauce: In another small bowl mix the mayo, ranch dressing, garlic powder, dill, cumin, pepper, hot sauce, jalapeno and lime juice. Cut the fish into small slices. Roll in the breading. Warm a large cast iron skillet over medium heat. Coat the pan with cooking oil and fry the fish pieces for about 4-5 minutes on each side, until lightly brown (be careful to not break up the pieces when turning). To serve: Warm the corn tortillas on a cast iron pan until slightly crisp. Put the fish in the warmed tortillas, spoon some of the sauce over it and top with cabbage mixture. Enjoy!

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Ingredients:

1 1/2 lbs steak

Marinade
1/4 cup olive oil or vegetable oil
6 garlic cloves, mashed with
3/4 cup fresh sour orange juice
1 teaspoon kosher salt
2 tablespoons tequila (optional)
1 cup chopped fresh cilantro
2 tablespoons ground red chili pepper
1 1/2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
2 teaspoons salt
1 tablespoon freshly ground black pepper

Additional ingredients
24 corn handmade tortillas
6 fire-roasted, peeled and seeded poblano chile peppers
1 lb monterey jack cheese or queso asadero cheese, cut into strips 1/4 x 1 x 3 to 4 inches

Lime pickled red onions
1 large red onion, thinly sliced
1 tablespoon olive oil
1/4 cup fresh lime juice
1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt

Garnishes
salsa of your choice
guacamole

Preparation:

Mix all the marinade ingredients. Pierce the steaks all over, on both sides, and pour over them the marinade. Cover with plastic wrap and refrigerate over night. How to prepare the lime pickled red onions: Mix all the ingredients and let marinate at room temperature for at least 3 hours. About an hour before grilling the meat, remove the marinated steaks from the refrigerator. Preheat the oven to 300 degrees F. Remove the meat from the marinade and pat dry with paper towels. Season with salt and pepper to taste. Cook the meat over hot coals with mesquite until done. Set the meat aside and cover loosely with foil to keep warm. Briefly heat each tortilla, (either in a heavy skillet or over the direct heat of the grill), just enough to make them pliable. Place 2 pieces of cheese on each tortilla and fold in half. Wrap these tortilla pieces (about 6 each) in foil and place them in the preheated oven for about 15-20 minutes (just long enough to barely melt the cheese).

To serve: cut the steaks against the grain into 3 to 4 inches long and about 1/4 inch thick strips. Set out the tortilla/cheese setups, pickled onions, fire roasted chile peppers, salsa and guacamole. Fill the tortillas and serve.

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