Columbus Foodie

Well, originally it was supposed to be fish tacos, but the corn tortillas we had were hopelessly stale, we were both too lazy too go out, and when Paul whipped out a packet of fajita-sized flour tortillas – voila, fish burritos. You can’t really see it here, but there’s an avocado mash under the fish, made with coarsely mashed avocados, lime juice, and salt. The fish (tilapia) is simply seasoned with seasoned salt, and there’s red onions and cilantro on top. Lime wedges on the side.

I was planning on eating them taco style, but the only way to keep all the fish in something that huge was to fold it like a burrito. Not exactly the dish I had in mind when I set out to make fish tacos, but sometimes you just have to “make it work” (channeling Tim Gunn).