Ingredients

• 8-12 corn tortillas (6-inches each), cut in thirds
• All-natural vegetable or olive oil cooking spray
• 2 fillets sustainable, firm white fish
• Old Bay seafood seasoning
• Mexican Pesto (recipe below), shredded crispy lettuce and finely diced seeded tomatoes, for topping

;; For the Mexican Pesto:;;

• 3 jalapeño peppers or other medium-heat chili peppers
• 1 cup cilantro leaves
• 1 cup arugula
• 2 sprigs fresh oregano or marjoram leaves or 1 teaspoon dried Mexican oregano
• 2 large cloves garlic, grated or pasted
• 1 scant tablespoon ground cumin
• Zest and juice of 2 limes
• 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
• Salt and pepper
• A splash of water
• 3 tablespoons extra virgin olive oil (EVOO)

Description

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