Instructions: Brush fish with oil, sprinkle with lime or lemon juice and seasoning. Place in a greased grill basket. Grill for 4-6 minutes for each 1/2" of thickness or till fish flakes easily, turning once. Tear fish into bite-size pieces.

Combine fish, greens, oranges, strawberries, avocado and nut in a large mixing bowl: toss gently to mix. Spoon into the Tortilla Bowls and drizzle with the dressing. Garnish each serving with a lime peel curl, if desired.

Makes 4 servings.

Tortilla Bowls: Lightly brush 4 9" to 10" flour tortilla and 4 taco salad bows or small oven safe bowls with a small amount of cooking oil. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each. Bake in a 350 degree oven for 15 to 20 minutes or till light brown.

Remove foil, let cool. Remove tortillas from molds. Store in airtight containers for up to 5 days.

Tarragon-Buttermilk dressing: Combine 1/3 cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or 1/4 teaspoon dried tarragon or dillweed, crushed, in a small bowl. Cover and refrigerate for up to one week.

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