Fish burritos with beetroot slaw

Enjoy every bite with these flavoursome fish burritos topped with fresh beetroot slaw.

Recipe «Fish burritos with beetroot slaw» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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 tbsp whole-egg mayonnaise, 2 tbsp sour cream, 2 tbsp lime juice , 500g white fish fillets, 30g pkt taco seasoning, 2 tbsp olive oil, 8 flour tortillas, 1 long red chilli, thinly sliced, Lime wedges, to serve.

Ingredients:

• 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 tbsp whole-egg mayonnaise 
• 2 tbsp sour cream 
• 2 tbsp lime juice 
• 500g white fish fillets 
• 30g pkt taco seasoning 
• 2 tbsp olive oil 
• 8 flour tortillas 
• 1 long red chilli, thinly sliced 
• Lime wedges, to serve 

Instructions

1. 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.
2. 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.
3. Meanwhile, heat the tortillas following packet directions.
4. 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.