Mix the paprika, chili powder, cumin, cayenne pepper, salt and pepper together in a small bowl. Spray your Tilapia fillets with cooking spray and sprinkle your spice mix over the fish.
Heat a separate large non-stick skillet over medium heat. Add your Tilapia fillets and cook for about 5–7 minutes, flipping halfway.
Heat the olive oil and butter in a cast iron skillet over a medium-high heat. Add in potatoes, salt and pepper and let sit for 5 minutes without touching. Toss the mixture, and then cook for another 10 minutes, stirring occasionally.
Add the red bell pepper, poblano, yellow onion and garlic to the cast iron and saute for another 5 minutes, tossing often. Set aside.
Soft Scrambled Eggs
In a small bowl, whisk together your eggs until they are well combined and yellow.
Heat a small non-stick pan over low heat, and add butter. Once the butter is melted, add your eggs. Let sit for 1–2 minutes, or until you can pull a ribbon of eggs from the bottom of the pan.
Add in cheese, salt and pepper, and toss constantly until the eggs are fully cooked but still soft.
Assemble your burritos by laying your flour tortillas flat, spreading any salsa or greek yogurt you want on the bottom and layering with Tilapia, eggs, skillet potatoes and avocado slices.
Roll into a burrito, and enjoy!
These burritos can be rather filling, so they can alternatively be cut in half and served with a side salad in order to easily serve six people.