Name: Fish burritos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup coarsely chopped fresh coriander (cilantro); 2 teaspoon finely chopped coriander (cilantro) root and stem mixture; 1 fresh long red chilli, chopped coarsely; 1 clove garlic, quartered; 1 1/2 teaspoon sweet paprika; 1 teaspoon ground cumin; 1/3 cup (80ml) olive oil; 800 gram (1½ ounces) small white fish fillets, halved; 8 x 20cm (8-inch) flour; tortillas; 1 baby cos (romaine) lettuce (180g), leaves separated; 1 lebanese cucumber (130g), sliced thinly; Lime buttermilk dressing; 1/4 cup (60ml) buttermilk; 1 teaspoon finely grated lime rind; 2 teaspoon lime juice

Ingredients

1 cup coarsely chopped fresh coriander (cilantro)

2 teaspoon finely chopped coriander (cilantro) root and stem mixture

1 fresh long red chilli, chopped coarsely

1 clove garlic, quartered

1 1/2 teaspoon sweet paprika

1 teaspoon ground cumin

1/3 cup (80ml) olive oil

800 gram (1½ ounces) small white fish fillets, halved

8 x 20cm (8-inch) flour

tortillas

1 baby cos (romaine) lettuce (180g), leaves separated

1 lebanese cucumber (130g), sliced thinly

Lime buttermilk dressing

1/4 cup (60ml) buttermilk

1 teaspoon finely grated lime rind

2 teaspoon lime juice

Method

1.Blend or process the chopped coriander and the root and stem mixture with chilli, garlic, spices and ¼ cup of the oil until smooth. Combine the coriander mixture and fish in a large bowl. Cover; refrigerate 30 minutes.

2.To make lime buttermilk dressing; combine ingredients in a small jug; season to taste.

3.Heat remaining oil in a large frying pan over medium-high heat; cook fish, in batches, until browned both sides and cooked through. Cover to keep warm.

4.Meanwhile, heat tortillas according to directions on packet.

5.Divide lettuce, cucumber, fish and dressing between tortillas; wrap firmly to enclose filling.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook