These burritos are a great way to enjoy fish. Everyone will love customizing their burrito with colourful veggies. This recipe is sure to become a favourite!
Change it up – instead of snapper or trout, use any firm fish such as tilapia or haddock.
You can also add more veggies to your burrito: shredded zucchini, diced cucumbers, strips of peppers and sliced radishes would make great additions. The kids can have fun with the their food – and learn to love fish – by customizing their burritos as they see fit.
To store the leftover avocado half, rub some lime juice all over the cut surface and wrap with plastic wrap. Place in the fridge to enjoy the next day. The lime juice will help keep the avocado from turning brown.
West Coast Snapper Burritos
- 2 large snapper or trout fillets, bones removed, about 350 to 500 g (12 to 16 oz) total
- 2 tsp. Sambal Badjak (Indonesian chili paste) or any chili paste
- 4 Tbsp. all-purpose flour
- 2 Tbsp. extra virgin olive oil
- 1/2 cup 1% fat plain yogurt
- 2 Tbsp. fresh salsa or chipotle salsa
- 5 small whole grain flour tortillas
- Half small nappa cabbage, shredded or coleslaw
- 1 carrot, grated
- 1 large tomato, diced
- 1/2 medium avocado, diced
- 2 tsp. chopped cilantro
- 1 lime, sliced into wedges
Place fish on a plate. Thinly spread the chili paste on both sides of the fish.
Dip both sides of the fish in flour to cover lightly.
Heat olive oil in non-stick frying pan and cook fish until browned slightly and cooked through.
Mix the yogurt and salsa together; set aside.
Warm tortilla shells in a clean hot skillet. Place tortillas on clean plates. Divide fish into 5 servings and place the cooked snapper, cabbage, carrots, tomato, avocado, yogurt-salsa mixture and cilantro on tortilla. Add a squeeze of lime.