Instructions: Seafood Alternatives: halibut, cod, rockfish, grouper Preheat the broiler. In a medium bowl, combine the papaya, banana, onions, cilantro, jalapeno and 2 tablespoons of the lime juice.

Rinse the fish and pat dry; lay on an oiled baking sheet. Rub the fish with the remaining lime juice, garlic and cumin. Broil 2 to 3 inches from heat until just opaque through the center, about 8 minutes (or grill over hot coals). Break into large pieces and discard bones; arrange the fish on a serving plate.

Meanwhile, coat an 8- to 10-inch frying pan with nonstick cooking spray; heat over medium-high heat. Dip 1 tortilla quickly in a bowl of water, shake off excess, then lay in the heated pan. Cook about 10 seconds on each side, or until the tortilla is limp. Repeat with the remaining tortillas, stacking them on a plate when done. Cover to keep warm.

Fill the hot tortillas with fish, fruit salsa, cabbage and cheese.

This recipe yields 4 servings.

Comments: Arrange bowls of salsa, cabbage and cheese around a platter of fish and tortillas, then let everyone assemble his or her own tacos. In place of the papaya, you can use an 8-ounce can of pineapple tidbits, drained.

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