Spicy fish burritos
"A spicy family favourite, with a twist on a classic Mexican dish. The fish is enhanced by the lovely fresh tomato salsa, beans, rice and cheese but not overpowered."
- 6 firm tomatoes
- 2 onions
- 2 cloves of garlic
- 3 Tbsp chopped parsley, coriander& chives
- 2 Tbsp mint
- 1 tsp cumin
- 1/2 cayenne pepper
- 1 tsp oregano
- 2 tsp squeezed lemon juice
- 2 Tbsp wine vinegar
- 2 tsp brown sugar
- Salt & pepper
- 175g/1 cup dried black turtle beans
- 1 bay leaf
- 2 tsp salt
- 6 medium pieces of gurnard
- 1 onion
- 225g/2 cups of grated cheese
- 3 Tbsp pickled jalapenos
- 1 Tbsp fresh coriander
- 8 flour tortillas
- 1 cup of cooked white rice
- Avocado, lemon juice to cover
- Sun-dried tomatoes
- Place beans in bowl and fill with cold water leaving them to soak overnight.
- Place in pot and cover with cold water and bay leaf, bring to the boil.
- Simmer for 30 mins then add salt and cook for another 30 mins or until tender.
- Drain and put aside.
- Place tomatoes into boiling water for 2 mins then drain and peel.
- Cut into cubes.
- Place into a bowl.
- Chopped onions, garlic spices, mint, jalapenos & coriander, put into bowl with the rest of the spices, lemon juice, wine vinegar, sugar, salt & pepper. Mix.
- Flour fish and fry until just cooked. Put aside.
- Preheat oven to 180c.
- In a bowl now place beans, half of the cheese, 3/4 salsa, cooked white rice and combined.
- Place tortilla on a clean flat surface. Put half a big spoon full of mixture down the middle. Then top with bit sized fish pieces about 3/4 a fish on each. Place the rest of the spoon on top. Roll tortillas up placing seam side on a greased baking meat dish. Repeat process with all 8 until the dish is full.
- Sprinkle cheese over the middle and place in the oven for 15 mins or until burritos are hot.
- Serve with salad, cubed avocado, chopped sundried tomatoes and salsa.