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Fish Tacos

Lone Star Copycat Recipe

Makes 6 Tacos

1/2 teaspoon pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
1 dried bay leaf (cut into pieces)
cabbage (shredded)
2 whole cloves
1 lb skinned, boned and firm-flesh fish (like mahi mahi, halibut or rock fish)

Get a large bowl. Combine cayenne, bay leaf, ground dried chilies, 1/2 teaspoon salt, pepper, garlic powder, cloves, oil and cumin. Wash the fish and pat to dry. Put the fish into the bowl with the dry ingredients. Turn the fish until it is coated with the marinade. Cover it and chill for not less than an hour or up to 24 hours. Make sure you mix it a couple of times.

Pick up the fish from the marinade. Get a 9” by 13” pan and put together the parts in a single layer. Get rid of the marinade. Allow the mix to come into broil for about 4-5” from the heat for about 5 minutes for 1/2” thick parts, or until it turns thick yet still moist-looking in the middle of the fish’ thick part. Try slicing the fish to test it. Using a slotted spatula, move the fish to the towels to dry off the oil. Then set the fish on the platter. Slice the fish along its grain into 1/2” pieces. Salt to taste. Serve the fish covered in flour tortilla together with the shredded cabbage, Lone Star Cilantro-Jalapeno Mayonnaise, Lone Star Pico de Gallo. Squeeze some lime juice on top.
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