n Pico de Gallonn n Cut the tomato in quarters. Remove the seeds and pulp and discard.n n Cut the tomato quarters in 1/4” pieces.n n Cut the onion into 1/4” pieces.n n Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.n n Finely chop the jalapeño.n n Finely chop the cilantro.n n Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.n n Mix with spoon until all of the ingredients are evenly dispersed.n n Set aside while you prepare the fish tacos.nnn  nn Preparationnn n In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.n n Rinse and dry the 8 leaves of romaine lettuce.n n Cut the fish into 2” to 3" pieces.n n Coat the pieces of fish in the flour mixture and set aside.n n In a large frying pan heat the cooking oil to medium hot.n n Fry the fish for about 3 minutes per side.n n Place the cooked fish on a plate covered with paper towels to absorb the excess oil.n n Heat the tortillas in a frying pan or comal.nnn Servingnn n On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish. n n Top with a spoonful of pico de gallo and serve with a halved lime on the side.nn