Put a delicious and healthy spin on Mexican dining with these light and fresh fish burritos with lettuce cups and jalapeño dressing!

MAKES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the fish burritos
1 ½ cups cake flour
2 tbsp paprika
¾ cup plain yoghurt
1 egg
500 g hake fillets, cut into 5 cm fingers
Oil for baking
For the pickle
1 green cabbage, thinly sliced
1 red onion, thinly sliced
1 tbsp sugar
3 tbsp apple cider vinegar
1 cup beetroot juice
Salt and pepper, to taste
For the jalapeño dressing
¼ cup plain yoghurt
2 pickled jalapeños
½ cup coriander
Juice of 1 lime
To serve
1 cup brown rice, cooked
Cos lettuce

METHOD
For the fish burritos
1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Mix the flour and paprika in a bowl and season generously. Whisk the yoghurt and egg together.
3. Dunk the fish fingers in the flour mixture, then in the egg mixture. Give a second coat of flour mixture, then place on the baking tray. Bake for 10 minutes, flip and bake for another 8. Remove and set aside.
For the pickle
1. Prepare the pickle by mixing all the ingredients together, and allow to stand for 5 minutes.
For the jalapeño dressing
1. Place all the ingredients in a blender and blend until smooth.
To serve
1. Separate the lettuce leaves and lay out on a platter. Fill with rice, pickle, fish and dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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