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Salmon Burritos
If you love fish tacos, then you are going to love these easy Salmon Burritos. Grilled salmon, avocado salad and a creamy coriander sauce.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Allergen:
Dairy, Fish, Gluten
Servings:
2
people
Calories:
535
kcal
Author:
Dannii Martin
Ingredients
240
g
Salmon fillets
2
tablespoon
Fajita seasoning
1
Avocado
diced
2
Little gem lettuce
chopped
2
Tomatoes
diced
1
Lime
(juice only)
2
Spring onion (Scallion)
diced
1
pinch
Sea salt and black pepper
4
tablespoon
Plain yogurt
75
g
Fresh coriander (cilantro)
2
Tortilla wraps
UK Metric Measures
-
US Customary Measures
Instructions
Sprinkle
2 tablespoon Fajita seasoning
onto
240 g Salmon fillets
and then put the salmon fillets under the grill for 10 minutes until cooked.
In a large bowl, add
2 Little gem lettuce
,
1 Avocado
,
2 Tomatoes
, juice of
1 Lime
,
1 pinch Sea salt and black pepper
and mix well.
In a food processor, blend
4 tablespoon Plain yogurt
and
75 g Fresh coriander (cilantro)
together.
Spread the creamy coriander sauce on
2 Tortilla wraps
.
Top with the salad and
2 Spring onion (Scallion)
.
Flake the salmon and put on top of the salad.
Wrap into a burrito and serve.
Notes
You could make these salmon burritos a little more filling by adding some cooked brown rice or roasted sweet potato.
Add some spice to the creamy coriander sauce by blending some chipotle with it.
We don't tend to eat fish with cheese, but some crumbled feta would be really good with this.
Give these burritos a veggie boost by adding some roasted vegetables to the salad mix.
You could swap the salmon for a white fish or prawns, or use chicken or tofu instead.
Nutrition
Serving:
1
burrito
|
Calories:
535
kcal
|
Carbohydrates:
41
g
|
Protein:
43
g
|
Fat:
29
g
|
Saturated Fat:
5
g
|
Cholesterol:
98
mg
|
Sodium:
554
mg
|
Potassium:
2261
mg
|
Fiber:
14
g
|
Sugar:
10
g
|
Vitamin A:
14020
IU
|
Vitamin C:
54.8
mg
|
Calcium:
207
mg
|
Iron:
5.6
mg