Mahimahi Much-Gusto Fish Burrito (Rachael Ray's Big Orange Book)

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serves 1
1 6 ounce mahimahi fillet
2 tbsp vegetable oil
2 limes
1 tbsp chili powder
1 tsp ground cumin
1 c shredded cabbage
1 small ripe avocado
1 garlic clove, peeled and grated
1 small jalapeno or serrano pepper
1/4 red onion, finely chopped
1 large (12-inch) flour tortilla
1. Rub the fish with 1/2 tablespoon of the oil and season with 1 teaspoon of grated lime zest, the chili powder, cumin, and salt.  Heat about 1/2 tablespoon of the oil in a small skillet over medium-high heat and cook the fish for 7-8 minutes, turning onces.  Break the fillet into flakes witha  fork.

Place the avocado in a bowl and douse with the remaining juice of 1 lime.  Grate the garlic into the avocado, mash the avocado with the jalapeno and onion, and season with salt.  Dress the cabbage with the juice of 1 lime, the remaining tablespoon of vegetable oil, and a little salt.

Heat a large skillet over high heat.  Add the tortiall and blister for 30 seconds on each side.  Pile the cabbage onto the tortilla and top with the fish and the chunky guacamole.  Wrap the burrito by tucking in the ends and rolling.


Member since Jan 2010

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