Instructions: In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves and bay leaf. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.

Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, season to taste with salt.

Serve wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo and Lone Star Cilantro-Jalapeno Mayonnaise and a squeeze of lime juice.

For Cilantro Jalapeno Mayonnaise: Combine all ingredients except salt; mix until smooth. Add salt to taste.

For Pico De Gallo: In a bowl combine all except salt. Add salt to taste.

This recipe yields 6 tacos.

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