Enjoy every bite with these flavoursome fish burritos topped with fresh 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set