Serves 4
Ingredients
8 (6")
whole wheat tortillas
8
tilapia fillets, halved lengthwise
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1 tbsp.
Kowalski's Chili Powder
1 tsp.
kosher salt
1 tsp.
chopped garlic
¼ cup
dry white wine
- shredded red and green cabbage, to taste
- Pepper Avocado Salsa, to taste
Directions
- In a large skillet, heat tortillas one at a time over medium-high heat until softened (about 30 sec. per side); wrap in a clean, slightly moist dish towel to keep them warm and soft.
- Brush tilapia fillets with 2 tbsp. oil; rub with chili powder and season with salt.
- Heat remaining oil and garlic in the skillet over medium-high heat; cook fish for 5 min. on one side.
- Flip fish. Add wine to the skillet; continue cooking until tilapia is opaque (3-5 min., depending on thickness of fillets).
- Place 1 piece of tilapia in the center of each warm tortilla; top with cabbage and salsa.
- Fold in half; serve immediately.