CARIBBEAN TACOS WITH MANGO-CILANTRO SALSA For a more portable version, use 8- or 10-inch tortillas. Instead of folding the tortillas, roll them around the filling, tucking in the sides to form a burrito-style wrap. 8 6-inch flour tortillas 1 pound fresh or frozen halibut steaks, cut 1 inch thick 1/2 teaspoon Jamaican jerk seasoning 2 cups shredded fresh spinach or lettuce Mango-Cilantro Salsa (recipe follows) Fresh spinach leaves (optional) Heat a large skillet over medium-high heat. Cook tortillas, one at a time, for 15 to 30 seconds per side or until slightly browned. Wrap tortillas, in one stack, in foil. Keep warm.

Cut fish into 1-inch-wide strips; sprinkle with Jamaican jerk seasoning. Place seasoned fish strips on the greased unheated rack of a broiler pan. Place wrapped tortillas on lower rack of oven. Broil fish 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once.

Fill each tortilla with shredded spinach or lettuce, fish, and Mango-Cilantro Salsa. Fold gently in half. If desired, serve on spinach leaves.

Makes 8 tacos (4 main-dish servings).

MANGO-CILANTRO SALSA: Combine 1 large mango, peeled and chopped; 1 large tomato, seeded and chopped; 1 small cucumber, seeded and chopped; 1 thinly sliced green onion; 1/4 cup snipped cilantro; 1 jalapeno pepper, seeded and chopped; and 1 tablespoon lime juice in a large mixing bowl.. If desired, cover and chill before serving. Makes about 3 cups.

1 Serving: Calories: 418, Fat: 10g (Saturated: 2g), Cholesterol: 45mg, Sodium: 463mg, Carbohydrate: 52g, Protein: 30g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]