Power Burrito from Chef Andrew Gruel
Pre-heat oven to 350F
Heat grill or non-stick pan (whichever is available)
6-8 oz of Regal Springs Tilapia Filet
2 Each 13 inch tortilla shell
1 tablespoon extra virgin olive oil
1 Lemon – juice and zest
1 tablespoon fresh thyme
For The Filling
1 ripe avocado diced
1 cup cooked quinoa
1 cup raw spinach
2 Tablespoon sliced carrot
2 Tablespoon crushed toasted almond
6 slices tomato
For The Dressing
1 Tablespoon plain yogurt
1 teaspoon flaxseed
1 teaspoon cider vinegar
1 teaspoon chopped cilantro
1 teaspoon Tobasco hot sauce
Thinly Sliced Red Onion
- Rub Tilapia filet with olive oil, salt, pepper, and top with fresh thyme. Place in oven and bake for 18 minutes until flakey.
- While the fish is cooking, combine the filling ingredients in a single bowl. Whisk together the dressing and toss lightly with filling ingredients (you may not need all the dressing).
- Lay the burrito shells on a large countertop and top with filling ingredients. Top with hot fish when out of oven. Drizzle with more sauce if needed.
- Roll burritos and grill/sear on the outside until warm and toasted. Slice in the center and garnish.