Vegetable and Tilapia Fajitas

Cut tilapia crosswise into 3/4-inch (2 cm) wide strips. In resealable plastic bag, shake flour, chili powder and half each of the salt and pepper; add tilapia, shaking gently to coat.

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook tilapia, turning once, until golden and fish flakes easily when tested, 6 to 8 minutes. Transfer to plate; keep warm.

In same skillet, heat remaining oil over medium heat; cook yellow peppers, zucchini, onion, cumin, coriander, oregano and remaining salt and pepper, stirring occasionally, until tender, 7 to 10 minutes.

Divide fish, vegetables, salsa and avocado among tortillas; roll up.