Spicy Tilapia Burritos Recipes

Steps:

• Prepare grill for direct cooking over medium coals. Season tilapia fillets with oil and seasoning mix. Lightly grease grid of grill. Grill fillets, covered, 5-6 minutes or until tilapia flakes easily with a fork, turning once. Remove tilapia from grill.
• Mash avocado in medium bowl. Stir in sour cream and 1/4 tsp of the salt; cover and set aside. Dice tomatoes; set aside. Snip cilantro and finely chop jalapeño pepper. Combine cilantro, jalapeno pepper, lime juice, remaining 1/2 tsp salt and garlic in large bowl; mix well. Add slaw mix and tomatoes; mix well.
• Spread tortillas with avocado mixture to within 1 inch of the edge. Place 1 cup slaw down center of each tortilla and top with tilapia. Fold in ends of tortillas and roll up tightly.

Steps:

• Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
• Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
• Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
• Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
• Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

Steps:

• Place fish in a glass pan and preheat oven to 350.
• Combine and melt the butter and lemon juice in the microwave, then pour over the fillets.
• Sprinkle the remaining ingredients (vary the amounts of each to your liking).
• Bake for 30 minutes.

Steps:

• Sprinkle fillets with Cajun seasoning. In a large skillet, heat 2 tablespoons oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Wipe pan clean., In same skillet, heat remaining oil. Add squash; cook and stir 3 minutes. Add stir-fry blend and tomatoes; cook until vegetables are tender, 6-8 minutes longer. Stir in fajita seasoning mix; cook and stir until slightly thickened, 1-2 minutes longer., In a small bowl, mix beans, salt and pepper. Divide rice among 4 serving bowls; layer with beans, vegetables and fillets. If desired, serve with toppings.

Steps:

• Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
• Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
• Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
• Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.