Fish Burritos

Serves4 ServingsPrep Time15 minsCook Time10 mins
Fish Burritos

Ingredients

¼ red onion, finely chopped
400 g firm white fish fillets (eg ling, flathead)
Salt and cracked black pepper
2 avocados, roughly mashed
50 g 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

1

Sprinkle the fish with salt and pepper.

2

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.

3

Mix together the avocado, capsicum, red onion, coriander, mayonnaise and lime juice. Season.

4

Mix together the tomato and coriander.

5

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.

Ingredients

 ¼ red onion, finely chopped
 400 g firm white fish fillets (eg ling, flathead)
 Salt and cracked black pepper
 2 avocados, roughly mashed
 50 g 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

Directions

1

Sprinkle the fish with salt and pepper.

2

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.

3

Mix together the avocado, capsicum, red onion, coriander, mayonnaise and lime juice. Season.

4

Mix together the tomato and coriander.

5

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.
Fish Burritos

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