Barramundi burritos with beetroot slaw
1 March 2024
Elevate your burrito game with our irresistible Barramundi Burritos with Beetroot Slaw. Tender barramundi, bursting with delicate flavor, is wrapped in warm tortillas and paired with vibrant beetroot slaw for a symphony of colors and tastes.
Ingredients
- 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