Seafood burritos

Seafood burritos

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  • 4
  • Easy
  • Dairy free Fat conscious Pescatarian
  • 20 minutes
  • 30 minutes
  • Sterhuis Chardonnay 2005


  • warm flour tortillas, for serving
  • guacamole, on the side
  • 3 T olive oil
  • 1 medium onion, finely chopped
  • 1 large sweet red pepper, deseeded and finely chopped
  • 2 crushed cloves garlic
  • 1 t ground cumin
  • 1 t ground coriander
  • 400 g can tomatoes, crushed
  • 1 t dried chilli flakes
  • 1 t dried oregano
  • 250 g baby calamari tubes or calamari steaks, sliced into strips
  • 250 g firm white fish or tuna, cubed
  • 250 g peeled prawns
  • about 75g feta, crumbled
  • a handful of fresh coriander leaves
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

To make the filling: Heat 30ml (2T) oil in a saucepan. Stir in the onion and red pepper, and cook gently until softened. Stir in the garlic and spices for barely a minute. Add the tomato, chilli and oregano, and cook, covered, for 20 minutes or until reduced and thickened.
Sear the seafood in 15ml (1T) hot oil for a few minutes, until just cooked. Add the seafood to the sauce. Stir in the feta and coriander leaves. Check seasoning.

To serve: Wrap the filling in warm tortillas and serve with guacamole.

Per serving: 2417kJ, 40.7g protein, 26.7g fat, 44.5g carbs

TASTE’s take:
A soft wheat-flour tortilla wrapped around a filling is called a burrito. If a corn tortilla is used, it is known as a soft taco. As Mexico is a long, narrow country sandwiched between two oceans, seafood is plentiful and popular there.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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