Fish Taco Wraps

Can't get enough of fish tacos.  This is essentially a fish taco salad - very bright, very floral - with smooth textures offset slightly with the crunch and tangy notes of crispy marinated onions.
1 small red Bermuda onion, sliced
2 Tbsp seasoned rice vinegar
Juice of 1 lime

2 large Tilapia or Swai fillets, enough for four
2 tsp chili powder
1/2 tsp powdered cumin
1/2 tsp garlic powder
1/4 tsp salt
1 Tbsp butter plus 1 Tbsp canola oil
Favorite hot sauce such as Sriracha or Tabasco, or a salsa
2 dozen yellow cherry tomatoes, halved
4 flour tortillas
About 2 cups thinly sliced lettuce greens
1 ripe avocado, peeled and sliced
Palmful fresh cilantro, chopped

Toss the onions with the vinegar and lime in a small bowl.  Allow to marinate about 20 minutes, stirring a few times.

Cut fillets evenly into four serving portions.  Mix together the chili powder, cumin, garlic powder and salt in a shallow dish.  Place the fillets in the dish and evenly rub the fillets with the spice powder.  Heat butter and oil in a large non-stick skillet. Sauté fillets about 3-5 minutes per side.

To assemble, divide lettuce evenly as a bed among four place. Place a fish fillet in center of a flour tortilla and sprinkle with any remaining butter from pan and a dash of hot sauce or a dose of salsa. Wrap fish to form a pocket and place seam-side down on lettuce bed.  Top with avocado, drained onions and tomatoes.  Sprinkle with cilantro.

Serve with lime and yogurt or sour cream.

Serves four.