Fish burritos
Ingredients Lime buttermilk dressing Method 1.Blend or process the chopped coriander and the root and stem mixture with chilli, garlic, spices and ¼ cup of the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Plastic wrap
- Refrigerator
- Pitcher
- Microplane
- Skillet
- Stove
- Spoon
Ingredients
- 1 cup coarsely chopped fresh coriander (cilantro)
- 2 teaspoons finely chopped coriander (cilantro) root and stem mixture
- 1 fresh long red chilli, chopped coarsely
- 1 clove garlic, quartered
- 1 1/2 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/3 cup (80ml) olive oil
- 800 grams (1½ ounces) small white fish fillets, halved
- 8 x 20cm (8-inch) flour
- tortillas
- 1 baby cos (romaine) lettuce (180g), leaves separated
- 1 lebanese cucumber (130g), sliced thinly
- Lime buttermilk dressing
- 1/4 cup (60ml) buttermilk
- 1 teaspoon finely grated lime rind
- 2 teaspoons lime juice
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