Chef Andrew Gruel’s Tilapia burrito is a delicious new twist on an old classic. Follow his recipe exactly or put your own spin on it by swapping in your favorite vegetables.
Tilapia Power Burrito
- 6–8 oz Regal Springs Tilapia fillet
- 2 13-inch tortilla shells
- 1 tbsp extra virgin olive oil
- 1 lemon juiced and zested
- 1 tbsp fresh thyme
- 1 ripe avocado diced
- 1 cup cooked quinoa
- 1 cup raw spinach
- 2 tbsp carrot sliced
- 2 tbsp toasted almonds crushed
- 6 slices tomato
- radish, cilantro, red onion to garnish
- 1 tbsp plain yogurt
- 1 tsp flaxseed
- 1 tsp cider vinegar
- 1 tbsp cilantro chopped
- 1 tsp TABASCO® brand Original Red Sauce
Marinate Tilapia with olive oil, salt, pepper, lemon and thyme. Place in oven and back for 18 minutes, until flakey.
While the fish is cooking, combine avocado, quinoa, spinach, carrot, almond and tomato in a bowl. Whisk together the dressing and toss lightly with filling ingredients (you may have some extra).
Lay burrito shells on a large countertop. Add filling ingredients, top with Tilapia and drizzle on more sauce (if needed).
Roll burritos and grill/sear on the outside until warm and toasted. Slice in the center and garnish with radish, cilantro and thinly sliced red onion.
Calories are per serving.
Looking for more dinner inspiration? Browse our fresh and flavorful Tilapia recipes.