Fruity Fish Fold-overs

We've been experimenting on making some fish tacos this summer, and while this wasn't very "taco-y" it was YUMMY. :) I started with the intention of making a fruit salsa, but once we started omitting things that each of us don't like we just sort of ended up with a fruit salad with tomatoes on the side. Still really good and very summery dinner; I can't wait to make this one again. For the breaded cod, we found a some really good panko crusted cod at Costco, but they're more like fish-fingers rather than fillets, so we used 2 "fingers" per tortilla. You'll want to adjust depending on the size of your fish pieces.

4 8-inch flour tortillas
8 pieces breaded cod
1 avocado, chopped into small chunks
1 lime
1 mango, chopped into small chunks
1/3 of a fresh pineapple, chopped into small chunks
2 roma tomatoes, chopped
lettuce, chopped
1 lemon, cut into wedges
shredded cheddar cheese
shredded monterey jack cheese

Bake the fish as per box instructions. Meanwhile, chop fruit and combine in a bowl. Just after chopping the avocado, squeeze the lime over it to prevent browning. You can add the chopped tomato to the fruit mixture or keep it on the side, however you prefer. Just as the fish is ready, lightly toast the flour tortillas. Layer tortillas with fish (squeeze lemon on fish if desired), cheese, fruit mixture, tomatoes, and lettuce. Fold over to make a wrap and enjoy.