In a large pot over medium-low heat, bring water to a boil; add salt and cod and cook for 3 to 5 minutes until cod is flaky.
Place cod in a large mixing bowl and add chipotle sauce, lime juice and desired amount of smoked paprika. Stir until well mixed and set aside.
In a separate mixing bowl combine lettuce, tomatoes, bell pepper and jalapeno.
To assemble, lay tortilla out flat; fill with vegetable mixture, cod and cheese. Garnish with cilantro and fold tortilla like a burrito. Serves 4 to 6.
*original recipe is from 25th anniversary, the fresh market & friends cookbook.
Questions? Email Julie Levanway.
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