- Buried -

Fish Burritos

Ingredients

  • 1/4 RED ONION, FINELY CHOPPED
  • 400G FIRM WHITE FISH FILLETS (EG LING, FLATHEAD)
  • SALT AND CRACKED BLACK PEPPER
  • 2 AVOCADOS, ROUGHLY MASHED
  • 50G RED CAPSICUM, CHOPPED
  • 2 TBSP CHOPPED CORIANDER
  • 1 TBSP WHOLE EGG MAYONNAISE
  • SQUEEZE LIME JUICE
  • 4 FLOUR TORTILLAS
  • 2 TOMATOES, SEEDED AND CHOPPED
  • 1 TBSP ROUGHLY CHOPPED CORIANDER
  • 1 CARROT, ROUGHLY GRATED
  • 1 BABY BEETROOT, ROUGHLY GRATED
  • CORIANDER SPRIGS, TO SERVE

Method

  • Sprinkle the fish with salt and pepper.
  • Heat a little oil in a large non-stick frying pan over medium heat. Cook fish for 5-8 minutes or until cooked through and golden then remove from the heat and keep warm. Flake into large pieces.
  • Mix together the avocado, capsicum, red onion, coriander, mayonnaise and lime juice. Season.
  • Mix together the tomato and coriander.
  • Warm the tortillas and spread with avocado. Top with carrot and beetroot along with the flaked fish. Spoon over tomato and coriander. Squeeze on a little more lime juice, roll up and serve with extra coriander if desired.
  • NOTE - Substitute chicken instead of fish, try adding a small can of black eye kidney beans to the tomato and coriander mixture for an extra hit of protein.
  • DOWNLOAD A PRINTABLE VERSION