Three Fabulous Ideas For Fish Burritos

Heres a tasty way to add interest to your usual burrito recipe. Instead of making your burritos with beef or chicken, try one of these healthy and delicious fish burrito recipes. They are simple to put together and after yet another successful Mexican meal, are sure to inspire further creativity with your burritos in future too.

1. Grilled Salmon Burritos with Pineapple Salsa

Ingredients:
6 salmon fillets, 170 grams each
2 tablespoons olive oil
salt and freshly ground pepper
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 cup frozen corn
1 cup tinned black beans, drained
6 large flour tortillas, heated

Pineapple Salsa Ingredients:

330 grams fresh pineapple, chopped
2 spring onions, diced
1 jalapeno, diced
juice of 1 lime
1 teaspoon ground cumin
4 tablespoons coriander, chopped
1 tablespoon honey

Method:
Combine all pineapple salsa ingredients in a small bowl; cover and refrigerate until needed. In a small pan, warm corn and black beans until heated through. Preheat a barbecue grill to medium hot. Rub salmon with olive oil and sprinkle with cumin, cayenne, salt and pepper. Brush the grill with olive oil and lay the salmon fillets on the grill. Cover and barbecue 4-5 minutes, then turn fish and cook another 4-5 minutes, or until done. To assemble fish burritos, spread some corn mixture down the centre of each warm tortilla. Place a salmon cutlet in each and divide the pineapple salsa evenly among the tortillas. Fold and serve burritos warm.

2. Coconut-Lime Snapper Burritos with Avocado Relish

Ingredients:
900 grams snapper fillets
350 ml coconut milk
juice and zest of 1 lime
1 large avocado, diced
1 large tomato, diced
1 small red chilli, seeded, finely diced
2 tablespoons red onion, diced
3 tablespoons coriander, chopped
1 tablespoon lime juice
1 teaspoon sugar
2 cups Savoy cabbage, shredded
8 flour tortillas, warmed

Method:
Sprinkle snapper with salt and pepper then combine with the coconut milk, lime juice and zest. Marinate fish for one hour. To prepare avocado relish, stir together avocado, tomato, red chilli, onion, coriander, lime juice and sugar. Set aside. Preheat the broiler to high. Broil snapper about 4 minutes per side, or until done. To assemble burritos, divide cabbage evenly among the warm tortillas. Add a portion of fish to each burrito and top with avocado relish. Fold and serve burritos immediately.


3. Blackened Mahi-Mahi Burritos with Coriander Cream

Ingredients:
1 medium red onion, thinly sliced
2 large red capsicums, thinly sliced
750 grams mahi-mahi fillets
175 grams butter, melted
8 flour tortillas, warmed
cooking spray

Coriander Cream Ingredients:
125 ml sour cream
125 ml double cream
1 jalapeno, seeded and chopped
2 cups fresh coriander
salt and pepper to taste

Seasoning Mix Ingredients:
1 tablespoon smoked paprika
2 teaspoons coarse salt
2 teaspoons garlic powder
1 teaspoon each: cayenne pepper; freshly ground black pepper; onion powder; dried oregano; dried thyme

Method:
Combine ingredients for the coriander cream in a food processor and puree. Place the seasoning mix ingredients in a lidded jar and shake to combine. Spray a large skillet with cooking spray; saut onion and capsicum over medium heat until softened. Remove vegetables from the pan to a covered dish. Dip the mahi-mahi fish fillets into melted butter and coat with seasoning mix. Cook fish fillets in the same skillet over high heat until done, about 2 minutes per side. After cooking, slice each piece of fish into strips. To assemble burritos, fill each warm tortilla with fish strips, onions and capsicums. Drizzle coriander cream generously over the top of each, then fold tortillas to wrap. Serve fish burritos warm.

Source: articlesnatch

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