Burrito w/ Blackened Tilapia, Avocado, & Vermicelli
This Blackened Tilapia Burrito consists of bell pepper, carrot, onion, garlic, tahini, tamari, peanut butter, vermicelli, scallion, and avocado.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Vermicelli Salad
- 100 g. vermicelli
- 3 carrots diced
- 1 red bell pepper diced
- 1/4 yellow onion diced
- 2 cloves garlic minced
- 3 tbsp. tamari
- 3 tbsp. rice vinegar
- 3 tbsp. peanut butter
- 2 scallions diced
Blackened Tilapia
- 1 filet tilapia
- dash salt
- dash pepper
- 1 tsp. cayenne pepper
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. smoked paprika
- dash salt
- dash pepper
Avocado Dip
- 6 avocados
- 3 serranos
- 6 cloves garlic
- 1 ½ c. Greek yogurt
- 2 c. walnuts
- 1/4 c. olive oil
- dash salt
- dash pepper
Burrito
- 1/2 filet blackened tilapia
- 1/4 c. vermicelli
- 1 tortilla shell
- splash water
- dollop avocado dip (or sour cream, optional)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cooking Blackened Tilapia takes about 15 minutes from start to finish. I consider it one of the easier filets of fish to cook. It looks much more impressive than it is skill-wise and is a great quick and easy fish to toss together.
- This Vermicelli Salad w/ Carrots, Bell Peppers & Scallions recipe requires a large bowl, large pot, skillet, and stovetop. It takes about 15 minutes to toss together.
- I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Serranos. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Tortilla
- Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
- Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
- Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
- Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
- Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
- Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
- For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!