Open-Faced Flounder wraps with Cucumber-Avocado Salsa

I can honestly say that on many days I don’t really prepare an actual recipe for dinner. I do try to plan somewhat, but often, as long as I have some kind of protein available, I can figure it out. One night, I needed to disguise the flounder I had purchased. It was the only nice fresh fish I could find in Deal that day (it was after Yom Tov and we were tired of meat), and it’s not my husband’s favorite. This dish was the result.

1 pound flounder, cut into strips
½ teaspoon Lawry’s seasoned salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt

Cucumber-Avocado Salsa:
1 English cucumber, finely diced
2 ripe but firm avocados, finely diced
1 red onion, finely diced
Juice of 4 limes
½ cup fresh cilantro, chopped, or 6 frozen cubes
1 teaspoon salt, or to taste

Caesar or garlic-basil dressing, for drizzling
2 Tortillas, cut into quarters (or 4-6 6-inch wraps)

1. Combine spices and toss with fish. Grease a frying pan with nonstick cooking spray (you can use some oil if you like).
2. Heat pan to medium-high. Add fish, cooking it 2-3 minutes per side.
3. Prepare the salsa: Combine all ingredients.
4. Add fish to the center of each wrap quarter. Top with salsa and drizzle with dressing.

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