Recipe

Fish burritos

  • 20 mins preparation
  • 30 mins cooking
  • Makes 8 Item
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Ingredients

Fish burritos
  • 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

Fish burritos
  • 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.

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