Serves 4
Prep Time 10 minutes
Cook Time 10 minutes
Ingredients

2 medium avocados OR 2 cups prepared guacamole
1 Tablespoon fresh lime juice
1 Tablespoon minced onion
1 Tablespoon chipotle chile puree*
2 Tablespoons low-fat mayonnaise
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
1 teaspoon mesquite or Mexican seasoning
4 flour tortillas (10- to 12-inch), warmed
4 large iceberg or Romaine lettuce leaves, torn or shredded

Directions

Mash avocados.  Stir in lime juice, onion, chile puree, and mayonnaise; set aside.  

Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel.  Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of fillets with oil.  Place fillets in heated skillet and cook, uncovered, about 3 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

Turn fillets over and sprinkle with seasoning.  Cover pan tightly and reduce heat to medium.  Cook an additional 2 to 5 minutes.  Cook just until fish is opaque throughout.  Cool slightly and break into large chunks.  

To serve, layer about 1/2 cup each avocado spread (almost to edge), seafood chunks, and lettuce on one side of each tortilla.  Roll up envelope-style and cut in half.

Variation: Substitute Alaska Pollock or Sole fillets for Alaska Cod; adjust cook time for smaller fillets if necessary.


*Canned chipotle chiles in adobo sauce, pureed.