• 1 tsp extra virgin olive oil
• 1 tsp fresh lemon juice
• 1 tsp fresh Italian flat-leaf parsley leaves minced
• 1/8 tsp dried thyme
• 1/8 tsp kosher salt
• 2 pinches ground black pepper
• 2 each pollock or other firm white fish fillets about 6 ounces each
• 6 ea soft flour tortillas 6"
• 1 1/2 ounce shredded cheddar cheese
• 1/2 cup shredded iceberg lettuce
• 1/2 cup fresh tomato cored and diced
• 1/2 cup fresh jalapeño pepper thinly sliced (or to taste)
• Cilantro-Lime Crema recipe follows

Cilantro-Lime Crema

• 1/4 cup plain nonfat Greek yogurt
• 1 1/2 Tbsp lowfat buttermilk
• 1/2 tsp fresh lime juice
• 1 1/2 Tbsp chopped fresh cilantro leaves
• 1/8 tsp kosher salt
• Whisk and combine all ingredients until well blended.