Barramundi Burritos with Beetroot Slaw


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.


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

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