Power Burrito from Chef Andrew Gruel

Power Burrito from Chef Andrew Gruel

Pre-heat oven to 350F
Heat grill or non-stick pan (whichever is available)

Serves 2.

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 TABASCO® brand Original Red Sauce

Thinly Sliced Red Onion


  1. Rub Tilapia filet with olive oil, salt, pepper, and top with fresh thyme. Place in oven and bake for 18 minutes until flakey.
  2. 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).
  3. 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.
  4. Roll burritos and grill/sear on the outside until warm and toasted. Slice in the center and garnish.

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