Following recipe should provide filling for about 4 tacos. You will need cantaloupe at room temperature; also 1/2 cup mild salsa, at room temperature. Spread corn tortillas with melted butter and keep them covered after warming them.

1 tbsp. chopped green onions
1/2 c. chopped celery
1/2 c. chopped very young yellow squash (crook necked) or baby zucchini
2 tbsp. chopped cilantro
1/2 c. large diced ripe cantaloupe (room temperature)
1 c. Crab Delights brand of imitation crab meat (white fish)
1/2 c. mild salsa
3/4 c. grated Monterey Jack cheese

Add 1 tbsp. butter and 1 tbsp. corn oil to a saute' pan over medium low heat. When hot, add chopped green onions, chopped celery and chopped baby squash. Cook for 3 minutes or more if desired. Add chopped cilantro, stirring and turning to blend the ingredients. Add 1/2 c. mild salsa and lightly mix. Add grated cheese, also gradually add the Crab Delights, still lightly incorporating items. Add diced cantaloupe, stir carefully, and remove pan from heat.

Fill warmed, buttered corn tortillas (or flour tortillas, if you prefer). Fold tortilla around filling, and place seam side down in warm serving dish. Serve immediately.