Whitefish burritos

Name: Whitefish burritos
Yield: 5 servings
Cuisine: Canada
Ingredients: large snapper or trout fillets, bones removed 2, about 350 to 500 g (12 to 16 oz) total; Sambal Badjak (Indonesian chili paste) or any chili paste 10 mL (2 tsp); all purpose flour 60 mL (4 tbsp); extra virgin olive oil 30 mL (2 tbsp); 1% fat plain yogurt 125 mL (½ cup); fresh salsa or chipotle salsa 30 mL (2 tbsp); small whole grain flour tortillas 5; small nappa cabbage, shredded or coleslaw ½; carrot, grated 1; large tomato, diced 1; medium avocado, diced ½; chopped cilantro 10 mL (2 tsp); lime, sliced into wedges 1

These burritos are a great way to enjoy fish. Kids, young and old, will have fun assembling them.

Original source ↗

Ingredients

ServingsServes 5Original: Serves 5

large snapper or trout fillets, bones removed2, about 350 to 500 g (12 to 16 oz) total
Sambal Badjak (Indonesian chili paste) or any chili paste10 mL (2 tsp)
all purpose flour60 mL (4 tbsp)
extra virgin olive oil30 mL (2 tbsp)
1% fat plain yogurt125 mL (½ cup)
fresh salsa or chipotle salsa30 mL (2 tbsp)
small whole grain flour tortillas5
small nappa cabbage, shredded or coleslaw½
carrot, grated1
large tomato, diced1
medium avocado, diced½
chopped cilantro10 mL (2 tsp)
lime, sliced into wedges1

Method 5 steps

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. Use a digital food thermometer to check that the fish has reached an internal temperature of 70 °C (158 °F).
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.