Enjoy some fish with these customizable burritos
Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
Help
Follow

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.

Enjoy some fish with these customizable burritos

[Stock Photo]

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.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.

Total
1
Shares



Related Posts
Read the full story

A good reason to fire up the BBQ

I was teaching a BBQ class outdoors the other day and I had a customer criticize me for not…
Total
1
Share