Fish Tacos

3/4 pound white fish fillet (tilapia, sole or flounder)

1 tablespoon reduced-sodium Old Bay seasoning

1 teaspoon paprika

2 teaspoons lime juice, plus 1 lime as garnish

Olive oil spray

3/4 cup diced tomatoes

3/4 cup diced onion

Salt and freshly ground black pepper

2 tablespoons reduced-fat mayonnaise

1 cup shredded lettuce

4 6-inch flour tortillas

Sprinkle both sides of the fillet with Old Bay seasoning and paprika. Squeeze 2 teaspoons lime juice over the fish. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Saute fish 3 minutes. Turn fish over and add the tomatoes and onion to the skillet. Saute 4 minutes. Fish should be opaque not translucent. Add salt and pepper to taste.

While fish cooks, wrap tortillas in paper towel place in a microwave oven for 30 seconds. Or, wrap them in foil and place in a toaster oven or under a broiler for a minute to warm through.

Spread mayonnaise over one side of the 4 tortillas. Place shredded lettuce over the mayonnaise and the fish over the lettuce. Spoon the tomatoes and onion on top and fold in half in a taco shape. Cut whole lime into quarters and place two quarters on each plate.

Yield 2 servings.