California Fish Tacos

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

½ cup cilantro leaves, stems removed

½ cup reduced fat grated sharp cheddar cheese or 1/2 cup crumbled cotija cheese

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.