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Fish Burritos

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Fish Burritos

 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

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.
Nutrition Facts

Servings 0