Prepare the fish:
Make the fresh corn salsa:
Assemble the wrap:
8 ounces cooked tilapia or any leftover white, flaky fish
1 teaspoon lemon pepper or your favorite fish seasoning
2 teaspoons olive oil
4 lemon slices, cut in circles
2 ¼ cups fresh or frozen roasted corn kernels
¼ cup finely chopped red onion
⅓ cup finely chopped red bell pepper
⅓ cup chopped cilantro
Olive oil for drizzling
2 teaspoons lime juice
Salt and pepper to taste
4 burrito-size whole wheat flour tortillas
⅓ cup canned black beans, drained and rinsed
½ cup shredded lettuce
Recipe and photo courtesy of the National Fisheries Institute
Try this healthy take on burritos at the dinner table or on the go. You can make the tilapia just for the burritos, or use leftover fish from another meal.
Links
[1] https://wholegrainscouncil.org/grain/wheat