• Combine chili powder, cayenne, cumin, garlic lime juice, oil and salt in a gallon zip lock baggie and shake to combine.
• Add fish and allow it to marinate for 20 minutes or so.

• When ready, broil fish for 4 or 5 minutes per side, until fish flakes easily. (fish can also be cooked on the grill)
• Break into pieces for serving, if desired.

Coleslaw

• Combine all ingredients, except cabbage, jalapeno and cilantro, in a small bowl and stir until creamy.

• While wearing gloves, seed and mince jalapeno and add to cabbage and cilantro.

• Add creamy mixture to cabbage mixture and toss to combine.

Tortillas

If you are using pre-made tortillas, you can wrap stacks of 10 or 12 in damp paper towels and heat them in the microwave for 30 seconds or so.  Or wrap them in foil and heat them in a 375 degree oven for 10 to 15 minutes.  Wrap them in a clean towel to keep warm.  If you are feeling industrious and want to make them yourself, here is how:

 

• Combine all ingredients and form into a ball, kneading until it’s smooth.  It should be firm not sticky. It will not be elastic like a four dough.  Add water if it doesn’t form a ball or masa if it’s too sticky;.
• For each tortilla, form a golf sized ball of dough and place it between two sheets of parchment or waxed paper and roll it into a flat circle with a rolling pin.  You can free form it or use an inverted  bowl as a ‘cookie cutter’.  A golf sized ball will yield a 5 or 6 inch tortilla.

• Cook tortillas in a dry (ungreased/ heavy skillet, preferably cast iron, for 1 or 2 minutes on each side over medium heat until there are several small brown spots.  Stack them as they are done and cover with foil or a clean dish towel.

6 poblano peppers
1/2 small onion, minced
1 garlic clove, minced
1 jalapeño, seeded and minced
1 1/2 cups shredded cheeses (jack, pepper jack, cheddar, parmigiano)
2 tablespoon(s) chopped cilantro
Salt

1 cup grape tomatoes, quartered
2 tablespoon(s) chopped cilantro
1 tablespoon(s) freshly squeezed lime juice
Salt and freshly ground pepper

• Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over.
• Transfer the peppers to a bowl, cover with plastic wrap and let cool.  Peel. The skins will come off easily

• Using a small, sharp knife, make a small lengthwise slit in each one, near the stem end and carefully remove the core and seeds, leaving the stem on if possible.  If you accidently cut it off, you can add it back after the pepper has been stuffed.

•  Sauté the onion, garlic and jalapeño over medium heat, stirring occasionally, about 5 minutes. Let cool, then add the cheese and chopped cilantro.
• Carefully stuff the cheese filling into the poblanos and press the poblanos closed.

• Place the stuffed poblanos on a baking sheet and roast at 425 degrees for 10 to 12 minutes, until the cheese is melted.
• Combine tomatoe, cilantro, lime and salt in a small bowl.
• Serve chile rellenos with tomato garnish.

• Chop romaine and top with beans, tomatoes, mango and avocado.
• Dress with avocado ranch.

Avocado Ranch

• Combine all ingredients in a food processor and blend until smooth, scraping down the sides occasionally when needed. Thin with water if desired.