Fish tacos have become very popular in California. They are not only delicious but nutritious and a great way to use up any leftover fish you have available. Tacos are a great meal to serve with families or friends. Allow each person to create their own tacos.

Serves: 6 tacos (Serving Size: 1 taco)

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
  
• ½ cup cilantro leaves, stems removed
  
• ½ cup reduced fat grated sharp cheddar cheese or ½ cup crumbled cotija cheese
  

Instructions:

1. Prepare lettuce, tomato, cilantro, cheese and condiments and place them in bowls with serving utensils.
   
2. Heat a medium sized skillet over medium-high heat and place the fish in the pan, cooking it until it is hot.
   
3. 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.
   
4. For assembly: place salmon on tortilla and top with lettuce, tomato, cilantro, cheese and salsa, if desired.