CHIPOTLE FISH BURRITO

CHIPOTLE FISH BURRITO image

Yield 5 People

Number Of Ingredients 15

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1 Pound Fish, preferably Cod. others that work well include Mahi Mahi and Catfish.
1 cup Flour
1 Teaspoon Chili Powder
1 Teaspoon Cumin
Ground Black Pepper to taste
Salt
3 Avocadoes
1 bunch Cilantro
2 Shallots
a splash Tequila
Limes
5 Burrito size tortillas
Your Favorite Tomato Salsa
Chipotle Sauce
Monterrey Jack Cheese

Steps:

Prepare a Guacamole by scoring avocadoes and mashing with Lime Juice, Splash Tequila, Chopped Cilantro, and 2 finely chopped shallots. Set in fridge. Mix flour and spices together and coat fish with them. Fry in a pan lightly with olive oil. Cut into 2 inch long segments. Moisten tortillas and warm slightly to keep them pliable. Place fish, Guacamole, Salsa, and chopped nappa cabbage in the center of the tortilla. Add Cheese and Chipotle sauce. Fold burrito into a pocket by compressing contents into a rectangular area, fold in the left/right hand sides and roll vertically. Place the burrito in a pan seam side down and heat until it becomes golden brown. Heat the opposite side to the same point. Cut on the diagonal and serve.