These burritos are a great way to enjoy fish. Kids, young and old, will have fun assembling them.
2 large snapper or trout fillets, bones removed, about 350 to 500 g (12 to 16 oz) total
10 mL (2 tsp) Sambal Badjak (Indonesian chili paste) or any chili paste
60 mL (4 tbsp) all purpose flour
30 mL (2 tbsp) extra virgin olive oil
125 mL (½ cup) 1% fat plain yogurt
30 mL (2 tbsp) fresh salsa or chipotle salsa
5 small whole grain flour tortillas
½ small nappa cabbage, shredded or coleslaw
1 carrot, grated
1 large tomato, diced
½ medium avocado, diced
10 mL (2 tsp) chopped cilantro
1 lime, sliced into wedges
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.