1/4 cup chopped cilantro
2 cups chopped lettuce
1/4 cup plus 3 tablespoons salsa, divided
1/3 cup sour cream
1 pound crappie filets, fresh or frozen and thawed
1/4 stick unsalted butter
Lime juice, optional
6 6-inch flour tortillas
Shredded Mexican cheese, optional
In large bowl, toss cilantro with lettuce and 1/4 cup salsa; set aside.
In small bowl, blend remaining salsa with sour cream, mixing thoroughly. Set aside.
Coat crappie filets with butter and sprinkle with blackening seasoning. Cook in hot skillet until fish flakes easily with a fork. Cut filets into bite-size pieces and drizzle with lime juice.
Heat tortillas in microwave until warm and pliable. Spread a tablespoon sour cream mixture on each tortilla. Top evenly with fish. Add lettuce mixture and sprinkle with cheese. Fold tortillas in half and serve. Yields 6 tacos.