Instructions: Combine lemon juice, chili powder, allspice, oil, garlic, lemon peel and cloves in small bowl. Rub fish with spice mixture; cover and refrigerate while grill heats. (Fish may be cut into smaller pieces for easier handling.)

Prepare Fruit Salsa. Combine all ingredients in small bowl. Serve at room temperature. (Makes 12 servings)

Spray grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat.

Grill fish, covered, 3 minutes or until fish is lightly browned on bottom. Carefully turn fish over; grill 2 minutes or until fish is opaque in center and flakes easily when tested with fork. Remove from heat and cut into 12 pieces, removing bones if necessary. Cover to keep warm.

Place tortillas on grill in single layer and heat 5 to 10 seconds; turn and cook 5 to 10 seconds or until hot and pliable. Stack; cover to keep warm.

Top each tortilla with 1/4 cup lettuce and red onion. Add 1 piece of fish and about 2 tablespoons Fruit Salsa.

This recipe yields 6 servings.

Comments: Naturally low in fat, seafood adds a delicious touch to these tacos.

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