Canada's food guide
Whitefish burritos
These burritos are a great way to enjoy fish. Kids, young and old, will have fun assembling them.
Prep time
10 min
Cook time
10 min
Servings
5
Ingredients
- 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
Directions
- 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.
Learn about food safety.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Tips
- Change it up! Instead of snapper or trout, use any firm fish such as tilapia or haddock.
- Add more vegetables to your burrito such as shredded zucchini, diced cucumbers, pepper strips or sliced radishes.
- Older kids can help prepare cabbage, tomato and avocado. Little chefs can mix yogurt and salsa together.
- To refrigerate leftover avocado half, rub lime juice all over the cut surface and wrap with plastic wrap. Lime juice will help keep avocado from turning brown.
