Spicy Tilapia Burritos
4 6-oz tilapia Fillets
1 tbs olive oil
2 tbsp Southwest seasoning mix
1 ripe avocado
¼ cup sour cream
¾ tsp salt
3 plum tomatoes
¼ cup fresh cilantro
1 jalapeno pepper, seeded
2 tbs lime juice
1 garlic clove, pressed
3 cups cabbage slaw mix
4 11-inch flour tortillas
Prepare grill for cooking over medium coals. Season fillets with oil and seasoning mix. Lightly grease grid of grill. Grill fillets covered for 5-6 minutes or until fillets flake easily with fork.
Mash avocado with fork, Stir in sour cream and ¼ tsp of salt. Cover and set aside. Dice tomatoes and set aside. Snip cilantro and finely chop jalapeno pepper. Combine cilantro, jalapeno pepper, lime juice and remaining salt and garlic in large bowl. Mix well. Add slaw mix and tomatoes; mix well.
Warm tortillas and spread with avocado mixture to within 1 inch of edge. Place 1 cup of slaw in center of each tortilla and top with fillet. Fold in ends of tortillas and roll up tightly.
Makes 4 servings.
