• Step 1

  Season each fillet with salt and 1/2 tsp chili lime seasoning; set aside. Heat oil in pan on MED-HIGH; add fillets. Cook 3-4 min until fillet changes color one quarter of way up and seared side has browned; turn over.

• Step 2

  Reduce heat to MED. Cook 2-3 min until internal temp of fillet reaches 130 degrees (check by inserting thermometer halfway into thickest part of fish). Transfer to cutting board; let rest 2 min.

• Step 3

  Heat separate pan on MED-HIGH. Place 1 tortilla in dry pan; cook briefly on each side until warm and pliable. Transfer to plate; cover. Repeat with remaining tortillas, stacking to retain heat.

• Step 4

  Cut each fillet in half lengthwise. Place one strip of fish and 2 avocado wedges on each tortilla; top each with 2 Tbsp pico de gallo, 1/4 cup cabbage, and 1 Tbsp crema. Drizzle with Sriracha sauce.

• Try replacing sour cream with Crema Mexicana (Dairy Dept) or Lime Crema (search related recipe). • Also great with other seafood such as shrimp or Mahi Mahi.

Note: When servings & ingredients are modified, nutrition & directions may vary.