Baja Fish Burritos

Instructions

1. 1

   Prepare the ingredients, allowing 9 minutes: finely shred the cabbage. In a small bowl, mix the mayonnaise, lime juice and half the chilli powder. Use four large, ready-to-eat flour tortillas, approximately 30 cm wide and 80 g each.

2. 2

   Cook the white rice according to the package directions.

3. 3

   Pat the raw boneless cod dry and cut into roughly 2 cm pieces. Season with the remaining chilli powder, cumin and salt.

4. 4

   Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the cod in a single layer and cook uncovered for 3 minutes. Turn gently and cook for another 2–3 minutes, until a food thermometer inserted into the thickest pieces reads 63°C. Transfer to a plate.

5. 5

   Reduce the same skillet to medium heat. Add the cooked white rice and 45 ml water, breaking apart any clumps. Cover and heat for 4 minutes, stirring halfway through. Uncover and stir for another 1–2 minutes, until the rice reaches 74°C throughout and no free liquid remains.

6. 6

   Turn off the heat and gently fold the cooked cod and its juices into the hot rice. Allow 3 minutes to assemble: divide the lime-chilli mayonnaise, crunchy cabbage and fish-rice mixture between the ready-to-eat tortillas. Fold in the sides, roll tightly into four burritos and serve immediately.