Ingredients
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nonstick cooking spray
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3/4 lb cooked cod, flaked (could substitute other fish) or 3/4 lb cooked chicken, shredded
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2 tomatoes, peeled, seeded, chopped
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1 red onion, diced
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1/2 yellow bell pepper, seeded and sliced
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1/2 cup cilantro, finely chopped
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6 scallions, thinly sliced
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1 jalapeno pepper, seeded, deveined, minced (wear gloves to prevent irritation)
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2 cups iceberg lettuce, shredded
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1/4 cup fresh lime juice
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2 tablespoons olive oil
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1/4 teaspoon salt
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1/2 green bell pepper, seeded and sliced
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4 lime wedges
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4 6-inch flour tortillas (6 inch) or 4 corn tortillas (6 inch)
Instructions
- Prepare tortilla cups as described in this recipe: Recipe #381215 or preheat oven to 350°F.
- Then place 4 ovenproof 4" baking dishes upside-down on baking sheet, spray tortillas with nonstick cooking spray on both sides and drape over baking dishes.
- Spray 4 sheets of foil with nonstick cooking spray and place, sprayed side down, on top of each tortilla, molding the tortilla to dish. Bake until crisp (about 5 min) and allow to cool before removing foil.
- In large bowl, combine the fish or chicken, tomatoes, onion, peppers, cilantro, scallions and jalapeno.
- Place prepared tortilla cups on plates and fill with lettuce and cod mixture.
- In small bowl, whisk lime juice, oil and salt then drizzle over salads.
- Serve with lime wedges.