Place fish on a plate. Thinly spread the chili paste on both sides of the fish.
Dip both sides of the fish in flour to cover lightly.
Heat olive oil in non-stick frying pan and cook fish until browned slightly and cooked through. Use a digital food thermometer to check that the fish has reached an internal temperature of 70 °C (158 °F).
Mix the yogurt and salsa together; set aside.
Warm tortilla shells in a clean hot skillet. Place tortillas on clean plates. Divide fish into 5 servings and place the cooked snapper, cabbage, carrots, tomato, avocado, yogurt-salsa mixture and cilantro on tortilla. Add a squeeze of lime.
Change it up! Instead of snapper or trout, use any firm fish such as tilapia or haddock.
Add more vegetables to your burrito such as shredded zucchini, diced cucumbers, pepper strips or sliced radishes.
Older kids can help prepare cabbage, tomato and avocado. Little chefs can mix yogurt and salsa together.
To refrigerate leftover avocado half, rub lime juice all over the cut surface and wrap with plastic wrap. Lime juice will help keep avocado from turning brown.