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Fish Tacos -Makes 4 servings.

• 2 ripe large tomatoes, seeded and chopped
• 1/2 medium red onion, finely chopped
• 1-2 serrano chile peppers, seeded and finely chopped
• Juice of 1 lime
• 1/3 cup reduced-fat mayonnaise
• 1 tsp. ground cumin
• 1 Tbsp. canola oil
• 1 lb. cod or other firm white fish filet, cut in eight 4-inch by 1-inch pieces
• 8 (6-inch) corn tortillas
• 2 2/3 cup finely shredded green cabbage (1/2 small head)
• 1 1/2 cups finely-shredded iceberg lettuce
• 1/2 cup minced cilantro leaves
• Salt and ground black pepper

Preheat oven to 350 degrees.

To make the salsa, combine the tomatoes, onion, serrano pepper and lime juice in a bowl. Season to taste with salt and set aside.

In another bowl, combine the mayonnaise and cumin. Season to taste with black pepper and set aside.

Heat the oil in a large, preferably heavy, skillet over medium-high heat. Add the fish. Cook until golden on all sides and opaque in the center of the thickest part, about 2 minutes per side, 8 minutes in all, turning the fish with tongs or a pancake turner.

Meanwhile, wrap the tortillas in foil. Warm them in the oven until moist and soft, 5 minutes.

To serve, place 2 tortillas on each of four dinner plates.

Sprinkle 1/3 cup cabbage and 1/4 cup lettuce over each tortilla and add a dollop of mayonnaise. Place a piece of fish on top. Add the cilantro to the salsa and spoon a generous amount over each taco. Serve immediately.

Per serving: 313 calories, 9 g. total fat (1 g. saturated fat), 36 g. carbohydrate, 25 g. protein, 6 g. dietary fiber, 279 mg. sodium.