Fish Burritos With Beetroot Slaw
"From one of our national supermarkets spring season handout book. Post for You Want What!? A Recipe Posting Game 2014/2015."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (370.2 g)
- Calories 313.5
- Total Fat - 15.5 g
- Saturated Fat - 3.1 g
- Cholesterol - 65.8 mg
- Sodium - 316.2 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 5.7 g
- Sugars - 2.8 g
- Protein - 27.5 g
- Calcium - 230.7 mg
- Iron - 4.4 mg
- Vitamin C - 90.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the combined cabbage, carrot, beetroot and 1/2 cup coriander in a medium bowl and toss to combine.
Step 2
Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined and then add dressing to the cabbage mixture and toss gently to combine.
Step 3
Toss the fish in taco seasoning to coat.
Step 4
Heat the oil in a large frying pan over medium-high heat and cook the fish for 2-3 minutes on each side or until cook through.
Step 5
Meanwhile heat the tortillas following packet directions.
Step 6
Place the tortillas on a boards and spoon coleslaw, fish, chilli and remaining coriander onto each tortilla and drizzle with remaining lime juice.
Step 7
Roll up to enclose filling and serve with lime wedges.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the cabbage, make sure to buy fresh and crisp looking heads.
- For the fish, choose a mild variety such as blue grenadier or pink ling.
- Substitute the white fish with salmon for a richer flavor. Salmon is a great source of omega-3 fatty acids, which are important for maintaining a healthy heart and brain.
- Substitute the mayonnaise and sour cream with Greek yogurt for a healthier option. Greek yogurt is a good source of protein and probiotics, which are beneficial for gut health.
Vegetarian Fish Burrito Replace the fish with 1 can of black beans, drained and rinsed. Heat the beans in the same pan used for the fish and add the taco seasoning. Continue with the recipe as normal.
Mexican Rice: This side dish is the perfect accompaniment to Fish Burritos with Beetroot Slaw. It is easy to make and adds a delicious flavor to the meal. Mexican Rice is made with long grain white rice, diced tomatoes, onion, garlic, and spices. It's a great way to add a little extra flavor to your meal!
Fried Plantains: Fried Plantains are a delicious and easy side dish to serve with Mexican Rice. They are sweet, savory, and full of flavor. They are also a great source of potassium and fiber. Fried Plantains are a great way to add a unique flavor to the meal and make it more enjoyable for everyone!
FAQ
Q: What type of fish should I use?
A: The recipe calls for white fish such as blue grenadier or pink ling. Any other type of white fish can also be used.
Q: What temperature should I cook the fish?
A: Preheat the oven to 375°F and bake the fish for 15-20 minutes, or until the internal temperature of the fish reaches 145°F.
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Fun facts:
The Mexican dish burrito can be traced back to the early 1900s when Mexican miners would wrap their food in flour tortillas for convenience.
Famous chef Jamie Oliver has a recipe for fish burritos with beetroot slaw that is similar to this one. He recommends using sustainable fish such as mackerel, pollock, or coley.