1 lb. orange roughy, catfish, or red snapper fillets (1/2-inch thick)
3/4 cup salsa, divided
1 pkg. (9 oz.) DOLE® Classic Romaine
1 red, yellow or green bell pepper, chopped
1 cup sliced red onion
3/4 cup frozen niblet corn
8 soft taco-size flavoured or plain flour tortillas
1 small avocado, peeled, seeded and chopped
Cilantro sprigs for garnish
Arrange fillets on preheated grill or broiler pan. Pour 2 tablespoons salsa into small cup brush over fish. Grill or broil about 6 to 8 minutes without turning; brushing again with the salsa halfway through the cooking time. Cut fish into 1/2-inch pieces.
Rinse corn in cool water for 1 minute; drain well. Toss together salad blend, fish, peppers, onion and corn in large bowl.
Assemble tacos: for each serving, fill two individual tortillas with salad mixture; sprinkle chopped avocado and cilantro on top.