Bring some Mexican flavours to the table with this speedy fish burritos recipe. Filled with beetroot slaw and tangy lime, it’s an easy way to impress the family.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
1/2 mini red cabbage, finely shredded
1/2 mini savoy cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
1 beetroot, peeled, cut into matchsticks
3/4 cup coarsely chopped coriander
2 tbs whole-egg mayonnaise
2 tbs sour cream
2 tbs lime juice
500g white fish fillets (such as blue grenadier or pink ling)
30g pkt taco seasoning
2 tbs olive oil
8 flour tortillas
1 long red chilli, thinly sliced
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the combined cabbage, carrot, beetroot and ½ cup of the coriander in a medium bowl. Toss to combine. Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine.
Step 2
Toss the fish in taco seasoning to coat. Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until cooked through.
Step 3
Meanwhile, heat the tortillas following packet directions.
Step 4
Place tortillas on a board. Spoon coleslaw, fish, chilli and remaining coriander onto each tortilla. Drizzle with remaining lime juice. Roll up to enclose filling. Serve with lime wedges.
