Fish Burritos with Lime Mayonnaise and Cucumber Salad

prep time:: 0 min

Serving size: 4

ingredients

50 G roughly chopped coriander
2 tsp of paprika
1 tsp of cumin
1 small red chilli -- seeded and chopped
1/2 tsp of salt
freshly ground black pepper
zest of 1 lime
80m l of olive oil
750 G of firm white fish fillets cut into strips
8 plain flour tortillas warmed

directions

Place all ingredients except the fish into a blender or food processor and process until a paste forms. Place the fish in a bowl, add the paste and stir to combine. Leave to marinate for 15 minutes. Heat a non-stick frying pan over a high heat until hot and add some of the fish strips in a single layer and cook for 2 minutes. Turn and cook on other side for 1 minute or until fish is opaque and just cooked. Remove from the pan and continue until all fish is cooked. Serve the fish in the warmed tortillas with lime mayonnaise and cucumber salad below:

notes

250g of mayonnaise or Greek yoghurt2 tablespoons of fresh limejuicegrated zest of 1 lime½ teaspoon of sea saltCombine all ingredients in a bowl and refrigerate until needed.Cucumber salad1 cucumber250g cherry tomatoes4 spring onionshandful of coriander1 teaspoon of lime juice1 small red chilli, seeded and finely sliced1 teaspoon of salt1 teaspoon of caster sugarPeel the cucumber and slice in half lengthways, remove seeds with a teaspoon and slice into 5mm pieces. Place the remaining ingredients in a bowl and toss to combine.

Source: Alison Tudor