FISH FIN­GER AND SLAW BUR­RI­TOS

Super Food Ideas - - WEEK 4 -

SERVES 4 PREP 10 MIN­UTES COOK 15 MIN­UTES

16 frozen fish fin­gers Olive oil spray 1½ ta­ble­spoons taco spice mix 1 corn cob ½ mini red cab­bage, finely shred­ded 2 medium car­rots, grated ¹⁄³ cup chopped fresh co­rian­der leaves ¼ cup Ja­panese-style may­on­naise 1 ta­ble­spoon lime juice 8 flour tor­tillas

1 Pre­heat oven to 200°C/180°C fan-forced. Line a bak­ing tray with bak­ing pa­per. 2 Place fish fin­gers on pre­pared tray. Spray lightly with oil. Sprin­kle both sides of fish fin­gers with taco spice mix. Bake, turn­ing once, for 15 min­utes or un­til cooked through. 3 Mean­while, bring a large saucepan of wa­ter to the boil over high heat. Add corn. Cook for 3 to 4 min­utes or un­til ten­der. Drain well. Rinse un­der cold wa­ter. Us­ing a large knife, cut ker­nels from cob. Com­bine corn, cab­bage, car­rot and co­rian­der in a bowl. 4 Com­bine may­on­naise, lime juice and 1 ta­ble­spoon cold wa­ter in a small jug. Sea­son with salt and pep­per. Add dress­ing to slaw. Toss to com­bine. 5 Heat tor­tillas fol­low­ing packet direc­tions. Place tor­tillas on a flat sur­face. Spoon coleslaw along cen­tre of each tor­tilla. Top each with 2 fish fin­gers. Roll up tightly to en­close fill­ing. Serve. NU­TRI­TION: (per serve) 2810kj; 29.5g fat; 7.2g sat fat; 20.1g pro­tein; 74g carbs; 9.5g fi­bre; 46mg chol; 1782mg sodium.

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