Canada / Canada's food guide
Whitefish burritos
These burritos are a great way to enjoy fish. Kids, young and old, will have fun assembling them.
Ingredients
- 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
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
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.
