Cut the cooked fish into thick slices.Heat the salsa in a 1-quart saucepan over medium heat until hot.Divide the fish among the tortillas. Top with the salsa and cheese. Fold the tortillas around the filling.
6 frozen batter-dipped fish fillet, prepared according to package directions1 jar (16 ounces) Pace® Chunky Salsa6 flour tortilla(8-inch), warmed6 tablespoons shredded Cheddar cheese
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