Mexican Salad in a Tortilla (Ww 6 Pts)

• 4 6-inch flour tortillas (6 inch) or 4 corn tortillas (6 inch)
• nonstick cooking spray
• 34 lb cooked cod, flaked (could substitute other fish) or 34 lb cooked chicken, shredded
• 2 tomatoes, peeled, seeded, chopped
• 1 red onion, diced
• 12 green bell pepper, seeded and sliced
• 12 yellow bell pepper, seeded and sliced
• 12 cup cilantro, finely chopped
• 6 scallions, thinly sliced
• 1 jalapeno pepper, seeded, deveined, minced (wear gloves to prevent irritation)
• 2 cups iceberg lettuce, shredded
• 14 cup fresh lime juice
• 2 tablespoons olive oil
• 14 teaspoon salt
• 4 lime wedges

1. Prepare tortilla cups as described in this recipe: Recipe #381215 or preheat oven to 350F.
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.
4. Bake until crisp (about 5 min) and allow to cool before removing foil.
5. In large bowl, combine the fish or chicken, tomatoes, onion, peppers, cilantro, scallions and jalapeno.
6. Place prepared tortilla cups on plates and fill with lettuce and cod mixture.
7. In small bowl, whisk lime juice, oil and salt then drizzle over salads.
8. Serve with lime wedges.

flour tortillas, nonstick cooking spray, fish, tomatoes, red onion, green bell pepper, yellow bell pepper, cilantro, scallions, pepper, iceberg lettuce, lime juice, olive oil, salt, lime wedges

Taken from www.food.com/recipe/mexican-salad-in-a-tortilla-ww-6-pts-407518 (may not work)