Spicy Tilapia Burritos

Cool and crunchy slaw surrounds spicy, grilled tilapia for a great contrast in texture with every bite.


  • 4   tilapia fillets (about 4-6 oz/125-175 g each)
  • 1 tbsp (15 mL) olive oil
  • 2 tbsp (30 mL) Southwestern Seasoning Mix
  • 1 ripe avocado
  • 1/4 cup (50 mL) sour cream
  • 3/4 tsp (4 mL) salt, divided
  • 3   plum tomatoes
  • 1/4 cup (50 mL) cilantro
  • 1   jalapeño pepper, seeded
  • 2 tbsp (30 mL) lime juice
  • 1   garlic clove, pressed
  • 3 cups (750 mL) cabbage slaw mix
  • 4 (11 in./28 cm) flour tortillas


  1. 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 using BBQ Jumbo Turner. Remove tilapia from grill. 

  2. Mash avocado in medium bowl. Stir in sour cream and 1/4 tsp (1 mL) of the salt; cover and set aside. Dice tomatoes; set aside. Snip cilantro and finely chop jalapeño pepper. Combine cilantro, jalapeño pepper, lime juice, remaining 1/2 tsp (2 mL) salt and garlic in large bowl; mix well. Add slaw mix and tomatoes; mix well.

  3. Spread tortillas with avocado mixture to within 1 inch (2.5 cm) of edge. Place 1 cup (250 mL) slaw down center of each tortilla and top with tilapia. Fold in ends of tortillas and roll up tightly. 


  • 4  servings

Nutrients per serving:

Calories 440, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 65 mg, Carbohydrate 40 g, Protein 30 g, Sodium 1190 mg, Fiber 8 g  

U.S. Diabetic exchanges per serving:

2 starch, 1 vegetable, 3 medium-fat meat (2 carb)

Cook's Tips:

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. 

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