"Oregon Wild" Fish Tacos

Ingredients

• 8 (10-inch) flour tortillas
• 8 ounces goat cheese, softened
• 1 pound grilled salmon, flaked into small chunks
• 8 ounces Dungeness crabmeat, picked over
• 8 ounces cooked bay shrimp
• 6 ounces shredded Cheddar
• 2 tablespoons minced cilantro leaves
• 1 cup julienned red bell pepper
• Olive oil, for brushing

Garnishes:

• 16 romaine lettuce leaves
• 2 cups minced red onion
• 2 cups chopped tomatoes
• Lemon wedges
• Sour cream
• Guacamole
• Salsa verde

Directions

Spread each tortilla with goat cheese and divide the seafood, cheese, cilantro and red bell pepper evenly among the tortillas. Fold each tortilla over to close.

On a griddle or in a large skillet over medium heat, brush olive oil. Cook tortillas in batches until golden brown, about 2 minutes per side. Serve on romaine leaves with other garnishes in bowls.