Fish burritos with beetroot slaw

Fish burritos with beetroot slaw

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  • 0:15 Prep
  • 0:10 Cook
  • Capable cooks

Enjoy every bite with these flavoursome fish burritos topped with fresh beetroot slaw.

Featured in
Winter recipes, Easy dinner recipes


  • 1/2 mini red cabbage, finely shredded
  • 1/2 mini savoy cabbage, finely shredded
  • 1 carrot, peeled, cut into matchsticks
  • 1 beetroot, peeled, cut into matchsticks
  • 3/4 cup coarsely chopped coriander
  • 2 tablespoons whole-egg mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 500g white fish fillets (such as blue grenadier or pink ling)
  • 30g pkt taco seasoning
  • 2 tablespoons olive oil
  • 8 flour tortillas
  • 1 long red chilli, thinly sliced
  • Lime wedges, to serve


  • Step 1
    Place the combined cabbage, carrot, beetroot and ½ cup of the coriander in a medium bowl. Toss to combine. Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine.
  • Step 2
    Toss the fish in taco seasoning to coat. Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until cooked through.
  • Step 3
    Meanwhile, heat the tortillas following packet directions.
  • Step 4
    Place tortillas on a board. Spoon coleslaw, fish, chilli and remaining coriander onto each tortilla. Drizzle with remaining lime juice. Roll up to enclose filling. Serve with lime wedges.


  • 2630 kj


  • 25g

    Fat Total

  • 8g

    Saturated Fat

  • 12g


  • 38g


  • 56g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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