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| 8 x ca. 30 g | Salmon or other firm fish fillets |
| 1 Esslöffel | olive oil |
| 1 Esslöffel | Lime or Lemon juice |
| 1 Teelöffel | Cajun or Jamaican Jerk seasoning; (up to 1-1/2) |
| 6 Tasse | Torn mixed greens |
| 2 mittel | Oranges; peeled and sectioned |
| 1 Tasse | strawberries halved |
| 1 mittel | Avocado; halved, seeded, peeled, sliced |
| 1 mittel | Mango; seeded, peeled, sliced |
| 1/4 Tasse | Chopped Macadamia nuts or Almonds; toasted |
| | Tortilla Bowls |
| | Tarragon-Buttermilk Dressing; (here we go again :-) ) |
| | Lime peel curls; (optional) |
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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.
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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