Fish Tacos

• Coat 1 pound of thin fish fillets with 1/2 teaspoon each kosher salt and ground cumin.Heat 2 teaspoons of oil in a large nonstick skillet.
• Add fish; cook 5-7 minutes, turning once, until just cooked through.
• Meanwhile in a medium bowl, toss 2 cups shredded lettuce, 1 diced avocado, 1/3 cup chopped cilantro, 1 tablespoon lime juice and 2 teaspoons of olive oil.
• Remove cooked fish to a plate and break into chunks.
• Fill 8 warm corn tortillas with lettuce mixture and fish.
• Top with salsa. I also topped mine with cheese.