Veracruz Spiced Fish Tacos IngredientWeightMeasure Ancho chile pepper, stemmed and seeded-6 Canned diced tomatoes in juice-3 cups Ground coriander-1 Tbsp. Ground cinnamon-1 1/2 tsp. Canola oil-1/4 cup Boneless, skinless mahi mahi, cut into 2-inch chunks7 1/2 lbs.- Sliced yellow onions2 1/4 lbs.2 1/4 qts. Kosher salt-1 1/2 tsp. Minced garlic-1/3 cup California Ripe Olives, wedged1 1/2 lbs.1 1/2 qts. Golden raisins-3 cups Chopped pickled jalapeno peppers-1 1/2 cups Lemon juice-1/3 cup Shredded Savoy cabbage-3 qts. 7-inch flour tortillas, heated-48 Directions: 1. Place ancho pepper in a small bowl and cover with hot water. Set aside to hydrate for 5 minutes. Drain, then place in the bowl of a food processor. Add tomatoes, coriander and cinnamon and pulse until pureed. Set aside. 2. In a large sauté pan, heat oil over medium high heat. Add mahi mahi and onions, season with salt and cook for 4-5 minutes until golden. Stir in garlic and cook for 1 more minute. Mix in California Ripe Olives, raisins, jalapenos, lemon juice and ancho puree and cook over medium heat for 2-3 more minutes until heated through. 3. Sprinkle approximately 1/4 cup of shredded cabbage onto each tortilla. Place approximately 3/4 cup of fish mixture on top. Fold tortillas around filling before serving. Yield: 24 (8 oz.) servings Nutritional Analysis Per Serving: Calories 544, Fat 8g, Cholesterol 104mg, Sodium 1358mg, Carbohydrate 79g, Protein 38g, Calories from fat 14% ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Linda ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Some people try to turn back their odometers. Not me - I want people to know WHY I look this way: I've traveled a long way and some of the roads weren't paved.