2 jalapeño peppers.
1 teaspoon of olive oil.
1 teaspoon of garlic, minced.
1 ½ cups of ranch dressing.
1 lb of firm fleshed fish, cooked.
½ small head red cabbage, finely shredded.
1 bunch of fresh cilentro.
12 flour tortillas.
Place the the jalapeño peppers in a double thickness of tin foil and cover with the olive oil and minced garlic. Roast them for about 15 minutes or until cooked. Remove the seeds and membrane from the peppers and mince.
In a small bowl, put the ranch dressing, jalapeño mixture, and the juice of the 2 limes. Allow to stand for a few minutes.
Take one flour tortilla and put some fish down the middle; then top with the shredded cabbage and some fresh cilentro. Smother with the sauce, fold in half and serve.