Fish Burritos

The original ingredients of burritos are rice, meat, and beans, while Americans have expanded the options by adding cheese, sauces, sour cream… Do you like it the American way?

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 8 pieces Tortilla, wheat

  • 100 g Cheese, Cheddar

  • 1 piece Tomato, red

  • 400 g Fish, pollen, fresh

  • 1 spoon Oil, olive

  • 1 piece Onion, raw

  • 1 piece Chili peppers, green chili, fresh

  • 0.5 teaspoons Spices, chili powder

  • 150 ml Sour cream

  • 1 spoon Coriander, leaves, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Rinse the pollock fillets and dry them with a paper towel. Chop the onion, cilantro, and chili (rinse the chili beforehand). Wash the tomato and slice it, grate the cheese.

  2. Preheat the oven to 180°C (356°F). Place the fish in a larger pot, cover with water, and season with salt and pepper. Wait for the water to boil, then reduce the heat. Cover with a lid and simmer for five minutes. Transfer the cooked fish to a plate and use a knife to break it into pieces (remove bones and skin). Drain the fish on a paper towel, then transfer it to a bowl.

  3. Heat oil in a pan and sauté the onion and green chili, then add them to the fish. Add salt, chili, pepper, cilantro, and sour cream to the bowl and gently mix everything together.

  4. Warm the tortillas on a dry pan on both sides and place the fish mixture on each tortilla. Fold them into pockets or rolls, place them in an ovenproof dish, and sprinkle with cheddar cheese. Put the dish in the oven, wait for 20 minutes (until the cheese melts), then serve on a plate with a slice of tomato and guacamole sauce.

Nutrition Information (Per 100g)

  • Calories: 143.71 kcal
  • Fat: 5.63 g
    • Saturated Fat: 2.35 g
  • Carbohydrates: 10.84 g
    • Sugars: 0.92 g
  • Protein: 10.13 g
  • Fiber: 0.72 g