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.