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CALIFORNIA FISH TACOS

Serves : 6
INGREDIENTS
  • 12 oz precooked fish can be barbecued broiled baked or poached cut up into small pieces or shred
  • 8 soft taco flour tortillas or corn tortillas
  • 2 cups shredded romaine lettuce
  • 2 medium tomatoes chopped
  • cup cilantro leaves stems removed
  • cup reduced fat grated sharp cheddar cheese or cup crumbled cotija cheese
DIRECTIONS

Prepare lettuce, tomato, cilantro, cheese and condiments and place them in bowls with serving utensils.

Heat a medium sized skillet over medium high heat and place the fish in the pan, cooking it until it is hot.

Meantime, heat a large nonstick skillet over medium high heat and warm the tortillas on each side for approximately 30 seconds, one or two at a time, passing them to dinner guests to start on their tacos.

For assembly: place salmon on tortilla and top with lettuce, tomato, cilantro, cheese and salsa, if desired.