Here's the recipe(s):
Tilapia -7.8 oz ( I used a frozen packaged fillet)
Whole Wheat Tortillas - 4
Pickled Onions:
Red onion - half a medium size onion
water - 1 Cup
Red Wine Vinegar - 1 Cup
Kosher salt - 1 TBSP
Splenda Sugar - 1 TBSP
Cayenne - 1/4 tsp
Dill Sauce:
Non fat plain yogurt - 4 oz
Dill blend seasoning - 1 tsp
Dill relish - 1 TBSP
First put all the pickled onion components together and let them hang out while you prepare the rest of the meal. Bake fish as directed, you may want to season it and lightly brush with evoo. While fish is baking mix together the ingredients for the dill sauce. Feel free to add a little salt and pepper to season up your sauce. Once fish is ready set aside and place tortillas on a sheet pan under the broiler for a couple of minutes. Flip halfway through. You must babysit these tortillas. They will burn quickly. Once they are ready distribute the sauce and onions equally across the middle of the tortilla. The fish should be cool enough to handle. Flake it apart and equally spread across the four burritos. Roll once then fold in the sides and then roll the rest of way. Place seam side down on the plate. Garnish with a little fresh tomato and lettuce or a little of your favorite salsa!
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