Fish Finger Burrito
- 20 fish fingers
- 150g white rice, thoroughly rinsed
- 6 tomatoes, finely diced
- 1 red onion, finely diced
- 30g fresh coriander, roughly chopped
- Juice of 1 lime
- 4 small, ripe avocados
- 5 large wraps
- 1 x 400g can black beans, drained and rinsed
- Salt and pepper to taste
Preheat the oven to 220C/200C Fan.
Place the fish fingers on a baking sheet and pop in the oven for 12 minutes.
Meanwhile, set a pan filled with 400ml of water over a medium heat and bring to a simmer. Add the rice and cook for the time given on the packet instructions.
In a bowl, combine the diced tomato, red onion and coriander to make a simple pico de gallo. Add the juice of half a lime and season generously with salt and pepper.
In another bowl, mash the avocados along with the juice of half a lime. Season with salt and pepper.
To serve, take one of the wraps, add a dollop of avocado to the centre. Next, add a layer of rice, some black beans, a spoonful of tomato salsa and four crispy fish fingers.
Fold the sides of the burrito inwards before tightly rolling away from you. Tuck in and enjoy!
Extracted from Beat the Budget by Mimi Harrison (Ebury Press, £16.99). Photography by Mimi Harrison.
