chile tacos

I've been mildly obsessed with grilling chiles. They come up with such a roasty, meaty flavor, it's really a great, simple addition to the meal.

chile chicken tacos
I put a spice rub on the chicken, and grilled it, along with the poblano chiles. I guess grilling the chiles is slightly labor-intensive, but I think the reward is worth it. You have to blacken the skin, and then, once the chiles are soft and have collapsed, put them into a paper or plastic bag. Once they've steamed a bit, rub off the burnt skin, and remove the seeds and ribs. Slice up and enjoy! I usually do a bunch at a time, and keep the rest in the fridge for snacking on.
[chicken, spice rub, poblano chiles, tortillas, yogurt]

not quite ensenada

I came up with this one night when we were living in Boston and there was not a fish taco to be found in the city. It's not exactly true Mexican, and definitely not Ensenada style, but still a tasty California-esque hybrid.

fish tacos
These are super-easy to make. Take a firm white fish (cod in this case), dredge in cornmeal seasoned with chili powder blend (my own blend, here), and pan-fry until done. Assemble in tortilla with mango-avocado salsa and cilantro.
[fish, cornmeal, chili powder (ancho chiles, chipotle chiles, garlic, oregano, cumin, salt), tortilla, mango-avocado salsa, lime juice]

mango-avocado salsa
This is so nice with perfectly ripe fruit. Finely dice an onion and squeeze lime juice on it to macerate. Dice an avocado, mango, and tomato. Mince cilantro. Toss with the onion mixture. Add salt to taste. A finely diced jalapeño would be nice for some heat, if you like.
[mango, avocado, tomato, onion, cilantro, salt]