Mexican Salad In A Tortilla (ww 6 Pts)

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 6-inch flour tortillas (6 inch) or 4 corn tortillas (6 inch)
• nonstick cooking spray
• 3/4 lb cooked cod, flaked (could substitute other fish) or 3/4 lb cooked chicken, shredded
• 2 tomatoes, peeled, seeded, chopped
• 1 red onion, diced
• 1/2 green bell pepper, seeded and sliced
• 1/2 yellow bell pepper, seeded and sliced
• 1/2 cup cilantro, finely chopped
• 6 scallions, thinly sliced
• 1 jalapeno pepper, seeded, deveined, minced (wear gloves to prevent irritation)
• 2 cups iceberg lettuce, shredded
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 4 lime wedges

Recipe

• 1 prepare tortilla cups as described in this recipe: tortilla bowls or preheat oven to 350°f.
• 2 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.
• 3 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.
• 4 in large bowl, combine the fish or chicken, tomatoes, onion, peppers, cilantro, scallions and jalapeno.
• 5 place prepared tortilla cups on plates and fill with lettuce and cod mixture.
• 6 in small bowl, whisk lime juice, oil and salt then drizzle over salads.
• 7 serve with lime wedges.