Fish Tacos

In a medium bowl, toss:

2 cups shredded lettuce

1 diced avocado

1/3 c. chopped cilantro

tomatoes (optional)

1 T. lime juice

2 t. olive oil

Set aside and prepare the fish:

1 lb thin fish fillets

kosher salt

cumin

Coat the fish with the salt and cumin. Heat 2 tsp. oil in a large nonstick skillet. Add fish; cook 5-7 minutes, turning once, until just cooked through. Remove fish to a plate and break into chunks.

Fill 8 warmed tortillas with lettuce mixture and fish. Top with salsa if desired.

I liked the corn tortillas but my son didn't. So next time I'll try using small flour tortillas and maybe even premade taco shells.

Recipe from Women's Day Magazine September 2010 These were really easy and quite tasty.