Fish Burritos With Beetroot Slaw
Created by ImPat on September 8, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #20889
Ingredients
- 250 grams cabbage (1/2 mini red cabbage, finely shredded)
- 250 grams cabbage (1/2 mini savoy cabbage, finely shredded)
- 1 carrot (peeled cut into matchsticks)
- 1 (6 ounce) beet (peeled cut into matchsticks)
- 3/4 cup coarsely chopped coriander
- 2 tablespoons mayonnaise (whole-egg mayonnaise)
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- 500 grams white fish (fillets, such as blue grenadier or pink ling)
- 1 packet (30 grams) taco seasoning mix
- 2 tablespoons olive oil
- 51 grams tortillas (8 flour tortillas)
- 1 red chili pepper (a long chilli, thinly sliced)
- Lime wedges to serve
How to Make
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Step 1: Place the combined cabbage, carrot, beetroot and 1/2 cup coriander in a medium bowl and toss to combine.
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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.
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Step 3: Toss the fish in taco seasoning to coat.
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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.
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Step 5: Meanwhile heat the tortillas following packet directions.
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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.
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Step 7: Roll up to enclose filling and serve with lime wedges.
Nutritional Facts
- 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