Margarita Fish Tacos with Mango Salsa
Ancho chile powder is made from ground ancho chiles (dried poblanos). Find it with the spices in your supermarket.
The salsa can be made ahead and chilled for up to 2 hours. If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.
Prepare as above, except substitute 8 corn tostada shells for the flour tortillas. Top tostada shells with lettuce, fish strips, and salsa.
Prepare a boxed Mexican or Spanish rice pilaf mix to serve with the fish tacos.