And just like that you have whipped up the most delicious, freshest fish burritos with a @perfectionfreshaus Calypso® Mango salsa!
Fish Burritos with Mango Salsa
Prep time: 10 minutes
Cook time: 6 minutes
Serves: 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 6 minutes
- Total time: 20 minutes
- Serves: 6 People
Ingredients
- 1 Calypso Mango
- 1 Avocado
- 1 handful Coriander
- 1 Shallot
- 2 Jalapeños, optional
- 100 g Chopped cherry tomatoes
- 1 handful Pinto beans
- 1 Lime
- 1 teabag Chamomile
- 500 g Fresh, local, white fish , we used Spanish mackerel
- 6 Large tortillas
- 6 tbsp Mayonnaise
- Salt
- Cooking oil
Utensils
- Mixing bowl
- Zester
- Pan
Method
- 1)
Add 1 diced calypso mango, 1 avocado, 1 handful of roughly chopped coriander, 1 finely diced shallot, 2 finely sliced jalapeños, 100g of chopped cherry tomatoes and a handful of pinto beans into a bowl and mix.
- 2)
Top with zest and juice of one lime and a pinch of salt.
- 3)
Pop your pan on a high heat.
- 4)
Sprinkle 500g of sliced white fish with dried chamomile and flaky salt.
- 5)
Heat up some cooking oil in a pan, and add the fish salt/chamomile side down for 3 minutes, then flip and cook for a further 3 minutes on the other side before removing from heat.
- 6)
Warm up your tortillas in a dry hot pan.
- 7)
Construct your burritos by doing a smear of mayonnaise, topping that with a couple of pieces of fish and topped with some of the mango salsa.
- 8)
Roll it up and enjoy!