Whitefish burritos

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

Prep time
10 min
Cook time
10 min
Servings
5
Prep time
10 min
Cook time
10 min
Servings
5

Ingredients

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

Directions

  1. Place fish on a plate. Thinly spread the chili paste on both sides of the fish.
  2. Dip both sides of the fish in flour to cover lightly.
  3. 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).
  4. Mix the yogurt and salsa together; set aside.
  5. 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.

Tips

  • Change it up! Instead of snapper or trout, use any firm fish such as tilapia or haddock.
  • Add more vegetables to your burrito such as shredded zucchini, diced cucumbers, pepper strips or sliced radishes.
  • Older kids can help prepare cabbage, tomato and avocado. Little chefs can mix yogurt and salsa together.
  • To refrigerate leftover avocado half, rub lime juice all over the cut surface and wrap with plastic wrap. Lime juice will help keep avocado from turning brown.