Fish and Shrimp Burritos - a low fat, healthy family favorite

Everyone is home for dinner tonight at the same time.  We can all sit down together.  We found Burrito Boyz this summer and loved it.  We especially liked the fish and the shrimp burritos.  The closest location is about a 20 minute drive.  As with most things I thought "I can make that" and gave it a try.  It was a great success and has become a family favorite.
I put the Panini grill right on the table.  We make up our burritos and put them on the grill.  I serve this meal with soup.  Tonight I am going to warm up the Bean and Vegetable soup I made on Friday  We make up our burritos and put them on the grill then we eat the soup while our burritos are grilling.  If we want a second burrito we make it up while the first one is on the grill - keeps the process going.
The plug with the extension cord needed to get the panini grill to the table just reaches Lauren's place so she is the designated griller.
If you don't have a panini grill you can warm them in a non stick frying pan.
I use frozen fish fillets which keeps this dish very affordable.  Defrost the fish and drain it well on paper towels then you can either barbeque (in the summer) or fry.   You can use what ever fish you want.  You can use just fish or just shrimp
With lots of toppings to choose from everyone has their own "custom made" dinner.
You can serve this with rice and or salad.

Fish and Shrimp Burritos


Ingredients


1 tablespoon olive oil
1 pound firm fleshed white fish (basa or cod or haddock), or salmon, or trout or a combination
1/2 pound cooked shrimp (what ever size you want - I like large ones)
1 teaspoon cumin
Salt to taste
Juice from 1/2 lime
Large tortillas - whole grain, whole wheat or white


Topping suggestions
tomatoes chopped
chopped sweet peppers
chopped jalapeno pepper
shredded old cheddar or pepper jack cheese
sour cream
chopped cilantro
sliced olives (green or black or both)
Refried beans
Salsa - what ever kind or kinds you like
Mango Salsa (recipe to follow)
Guacamole (recipe to follow)


Instructions
Heat frying pan on high and add oil.  Season fish with cumin and salt.  Cook fish (turning once) just until done (fish will flake easily).  Squirt lime juice over fish and cut the fish into 2 inch pieces.
Put all of the topping in separate bowls on the table.
Spread your tortilla on your plate.  Add fish and or shrimp and the toppings of your choice down the center of the tortilla being careful not to fill it too much (you need to be able to fold it).  Fold in the sides and roll it up (like an egg roll or a blintz)

Place burrito on the panini grill seam side down and close or on a hot    frying pan.  Cook for 3 - 5  minutes (checking to make sure they don't burn)

Mango Salsa                                                                                         
1 ripe mango cut 1/8 inch into cubes (the smaller the better)
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 cup lime juice (about 1 1/2 limes)
salt to taste
Option: 2 tablespoons finely chopped jalapeno pepper
Mix together and serve

Guacamole
2  small or one large avocado cut in half seed removed and flesh scooped out.
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 cup lime juice
salt to taste
Option: 2 tablespoons finely chopped jalapeno pepper
Combine, mash with a fork and serve