Basil lemon fish wrap

This recipe is totally inspired by a fish taco we enjoyed in Mexico last year. It is a simple and full of flavors. The flavors are quite simple but the fish reminds of the warm, humid weather of Mexico.

I used tilapia for this fish wrap, but I guess you can use Halibut with this recipe too. It is a simple broiled fish which hardly takes time to cook seasoned with lemon, garlic, basil and pepper and served with avocado, and tomato salsa. Now, you tell me, Can it go wrong?

Ingredients:

For the marinade

2 ½ tablespoons of fresh lemon juice

2 garlic cloves minced

3 tablespoons dried basil (you can use fresh too)

Salt as per taste

Pepper powder as per taste

4 big wild catch tilapia fillets

For the wrap

1 sliced avocado

Whole wheat flatbread (you can use tacos too, but I wanted something healthy)

For the tomato salsa

1 tomato chopped

1 small onion chopped

1 jalapeno pepper

Chopped cilantro

Salt

Method:

Whisk the lemon juice, garlic, and basil in a bowl with salt and pepper crushed. Place the fish fillets in a large zip lock bag and pour the lemon garlic vinaigrette in the ziplock and put in the fridge for about 1 hour or so.

In a separate bowl add the chopped tomato, onion and jalapeno with salt and chopped cilantro and mix well. Keep aside. Chop the avocado in cubes and keep aside. You can add any other salad like cucumbers or lettuce in the wrap/taco.

Now heat the oven at 350 F for about 10 minutes and then change the setting to broiler. Place the marinated fish fillets on a baking tray with a whiff of oil spray and place in the oven on broiler for about 7 minutes and flip in between.

Once the fish is cooked, take the flatbread and keep the fish slices in pieces in the flatbread and add the tomato salsa. Avocado slices with any other salad of your choice and enjoy it.