Addicted to tortillitas

Ever since my blog co-author, Broccoli, introduced me to this post by Mark Bittman, he hasn't stopped raving about the simple yet delicious tortillita and the oh-so-many twists and turns it can take. Last night I made them for the first time with tiger shrimp and wild sole from St. Lawrence Market. I noticed the garlic chives on my balcony planter had come back, so I snipped a few strands and added some thinly sliced onion. And voilà! Some sliced avocado and lime wedges on the side and a crisp vinho verde to sip on and dinner's on, so fast and tasty. I don't know why I'd never known about chickpea flour before, but I'm completely hooked. Tortillitas are the new tortillas.