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

The post Fish burritos with lettuce cups and jalapeño dressing appeared first on MyKitchen.

Our junior food stylist Jana is sharing her mom’s salad cups recipe with all of you today. Her family often enjoy this dish on special occasions.

SERVES 8 // COOKING TIME 1 hour

INGREDIENTS
For the curried shrimp
400 g shrimp
1 cup coconut milk
2 tbsp curry powder
2 tsp cayenne pepper
2 tsp ground ginger
1 tsp cinnamon
Vegetable oil, to fry
For the fried avocado
½ cup flour
Salt and black pepper
2 eggs, beaten
2 tbsp water
½ cup breadcrumbs
½ cup desiccated coconut
2 avocados, peeled and cut into 8 slices each
Vegetable oil, to deep-fry
16 butter lettuce leaves

METHOD

For the curried shrimp
1. Combine all ingredients. Let the shrimp marinate for 30 minutes.
2. Heat a glug of oil in a pan and fry shrimp until pink and cooked through.
For the fried avocado
1. Mix the flour, salt and pepper in 1 bowl. Mix eggs and water in another bowl. Mix the breadcrumbs and coconut in a third bowl.
2. Dip each slice of avo in the flour, then the egg, then the breadcrumbs, shaking off any excess crumbs.
3. Fill a pot about 3 cm deep with oil. Fry the avo, turning often, until golden all over.
To assemble
1. Divide the shrimp between the lettuce leaves and top with the fried avocado.

The post Curried shrimp & fried avo salad cups appeared first on MyKitchen.

Forget eating boring old sarmies at your desk for lunch. Instead, use those leftovers to create fresher, healthier and even more delicious lunch box meals. Got leftover mince? Use it to make these moreish Mexican lettuce wraps!

SERVES 2-4 // COOKING TIME 20 min, plus cooling time

INGREDIENTS
1 red, yellow or green pepper, diced
2 tbsp olive oil
2 cups leftover cooked beef mince
1 tsp smoked paprika
4 tomatoes, chopped
1 red onion, thinly sliced
Salt and black pepper
3-5 (per person) baby gem leaves, washed and dried
¼ cup grated mature Cheddar
1 avocado, chopped
Coriander, to garnish
1 lemon, cut into wedges, to serve

METHOD
1. Briefly sauté the pepper in a hot pan. Add the cooked mince, smoked paprika, tomato and onion, and heat up. Season to taste and leave to cool.
2. Arrange the lettuce leaves in a Tupperware. Spoon some mince into each leaf and then sprinkle over some cheddar. Top with avo.
3. Garnish with coriander and serve with a lemon wedge.

The post Mexican lettuce wraps appeared first on MyKitchen.