- 3/4 cup salsa
- 1 can (4 oz) chopped green chilies
- 6 tilapia fillets (6 ounces each)
- 2 Tbsp olive oil
- 2 Tbsp steak seasoning
- 12 flour tortillas, warmed
- 3/4 cup shredded cheddar cheese
In a small bowl, combine salsa and chilies, set aside. Drizzle fillets with oil, then sprinkle both sides with steak seasoning. Transfer to a large skillet. Cook, uncovered, over medium heat for 5-8 minutes or until fish flakes easily with a fork. Remove from heat. Cut or flake fillets into small pieces, then add the salsa mixture, stirring gently.
Spoon a heaping 1/3 cupful onto each tortilla, then top with cheese. Roll up and serve immediately.