Mexican Fish and Chips - Rachael Ray's non profit organization, Yum-o!

Ingredients

• 1 tablespoon canola oil
• 2 jalapeño peppers, seeded and chopped
• 1 small red onion, chopped
• 2 large cloves garlic, chopped
• 1 can diced fire-roasted or regular tomatoes, drained
• A small handful of cilantro, finely chopped
• Salt, to taste
• 4-6 pieces cod (6-8 ounces each) or other sustainable white fish
• Salt and pepper
• 1 teaspoon ground cumin
• 1 teaspoon Old Bay or paprika
• 1 lime
• Crispy corn or whole grain tortilla chips (a couple of cups), for topping fish fillets
• 2 cups shredded cheese such as Monterey Jack, sharp or mild cheddar or Chihuahua cheese – any easy melting cheese, or a blend of all of them (optional)
• Crema or crème fraiche
• Diced avocado dressed with lime
• Chopped scallions
• Chopped cilantro