Barramundi burritos with beetroot slaw
January 28, 2019
Ingredients:
- 500g Infinity Blue Barramundi fillet strips
- 1/2 mini red cabbage, finely shredded
- 1/2 mini savoy cabbage, finely shredded
- 1 carrot, peeled, cut into matchsticks
- 1 beetroot, peeled, cut into matchsticks
- 3/4 cup coarsely chopped coriander
- 2 tablespoons whole-egg mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- 30g pkt taco seasoning
- 2 tablespoons olive oil
- 8 flour tortillas
- 1 long red chilli, thinly sliced
- Lime wedges, to serve
Method:
- Place the combined cabbage, carrot, beetroot and ½ cup of the coriander in a medium bowl. Toss to combine. Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine. Toss the fish in taco seasoning to coat. Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until cooked through. Meanwhile, heat the tortillas following packet directions. Place tortillas on a board. Spoon coleslaw, fish, chilli and remaining coriander onto each tortilla. Drizzle with remaining lime juice. Roll up to enclose filling. Serve with lime wedges.
Recipe adapted from: https://www.taste.com.au/recipes/fish-burritos-beetroot-slaw/c1ddb2dd-95dd-4764-aa62-dac5c8f041aa