Loaded Mexican Fish Burrito Bowl

Nutrition per serve

Ingredients

• 280g crumbed basa fish fillets
• 1pcs avocado
• 1pcs lime
• 200g kaleslaw mix
• 250g microwave brown rice and quinoa
• 50g fire-roasted tomato and jalapeno salsa
• 80ml smoky chipotle mayonnaise
• 1bunch coriander
• 38ml olive oil

Method

1. Step 1 — Cook fish
   Heat 2 tbs olive oil in a medium frypan over medium heat. Cook the crumbed fish for 3 mins each side or until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
2. Step 2 — Prep ingredients
   Meanwhile, cut the avocado into thin wedges. Cut 2 cheeks off the lime. Combine the kaleslaw mix and 2 tsp olive oil in a bowl and season with salt and pepper.
3. Step 3 — Heat rice and serve
   Massage the packet of rice blend to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until heated through. Divide the rice blend, crumbed fish, kaleslaw and avocado among bowls. Drizzle with the salsa and chipotle mayonnaise (see cooking tip). Tear over the coriander sprigs and serve with the lime cheeks.
4. Step 4 — ...
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5. Step 5 — ...
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6. Step 6 — ...
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Allergens

Fish, Gluten, Wheat, Sulphites, Milk, Egg, Soy