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[quote=Anonymous]They're also really easy to make.

On Night 1, broil, bake or grill a big fillet of a firm white fish (like mahi mahi).  Enjoy it with rice pilaf, veggies or a salad, and a good white wine.  Make sure you have leftovers.

On Night 2, wash and shred some green cabbage.  You can either use it plain (crispy/crunchy), or you can season it with a simple vinaigrette--equal parts light oil and cider vinegar--to soften it up and give a little flavor.
Get a can of red chiles in adobo sauce.  Chop just one of those chiles, and mix it with a bit of the sauce into a dish of mayo.  Adjust the chile/mayo balance to your tolerance for heat.  Be very careful not to touch your face after you've touched those chiles.
Heat up some corn tortillas, either in a dry skillet or the microwave, and keep them warm in a folded towel on a plate.  (The best corn tortillas are the ones they sell on the end of the grocery store aisle, in packs of 30.)  If you're doing them in the skillet, don't let them get crispy--you want them soft and foldable, but warm and not raw tasting.

Now, cut your leftover fish into 1" cubes.  Dust with chili powder--light or heavy depending on your preference.  Reheat the fish in a heavy skillet over medium heat with a little oil. 
Assemble your tacos -- tortilla, fish, cabbage, spicy mayo.  Lime wedges, avocado slices, cilantro and chopped green onions are all optional but nice.  If you use avocado slices, hit them with a little salt.[/quote]

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