Ingredients
1. Skinless red snapper fillets, dice into 1 inch cubes (1pound)
2. reduced fat hot tortillas, warmed until slightly crispy (8)
3. thinly sliced plum tomatoes (2)
4. chopped romaine lettuce (2c)
5. Fish stock or water
6. Cayenne (1/8tsp)
7. extra virgin olive oil (1tsp)
8. fresh orange juice (2tbsp)
9. minced garlic (1clove)
10. kosher salt (1/8tsp)
11. ground coriander (1/2tsp)
12. ground cumin (1tsp)

Mango Salsa:-
1. Chopped mango (1large)
2. grated fresh ginger (1tsp)
3. scallions, white parts and 2 inches of the green chopped (2)
4. crushed red pepper flakes ( 1/8 tsp or to taste)
5. chopped fresh cilantro (3tbsp)
6. fresh lime juice (2tsp)

Method of preparation:-
1. Take a microwave-safe dish, to poach the fish, add the fish stock or water to cover the bottom of the dish and then cover the dish with plastic wrap. Cook it on high for 1 ½ minutes or until it gets cooked.

2. Take a frying pan, place the fish in it , add stock or water. Cover the pan and keep it to simmer until it gets cooked for about 3 minutes. Place it in a plate to cool and then dice the fish and place in bowl.

3. Take a cup and add cumin, coriander, salt, orange juice, garlic, cayenne and oil.Mix it and toss it with fish in a bowl.

4. In a small bowl mix all the ingredients of mango salsa. As per instructions written on a package, reheat the tortillas and care should be taken that it may not burn.

5. Down the middle of each tortilla, place 1/4 cup lettuce and a slice of tomato. Spoon in some of the fish and top with the salsa. Fold in half and serve immedi­ately.

Number of servings – 4