½ tsp, mexican
500 g, cut into 1.5cm thick strips
320 g, (4 x 80g tortillas)
Baby spinach leaves
1 small, thinly sliced
½ medium, thinly sliced
150 g, halved
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g), grated
¼ cup(s), (65g)
1 medium, wedges, to serve
1 x 3 second spray(s)
- Combine oil, lime rind, cumin and chilli on a plate. Add the fish and turn to coat.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the fish for 2 minutes each side or until cooked through.
- Heat tortillas following packet instructions. Divide the tortillas among serving plates. Top one half of each tortilla with the spinach, avocado, onion, tomato, fish, cheese and salsa. Fold over tortilla to enclose filling. Serve the burritos with the lime wedges.