A lot of my clients are surprised to hear that I love Mexican food, and not just as an occasional indulgence. I love meals like burritos and tacos because you can crowd them out with plenty of vegetables, and Mexican spices are fantastic for wellbeing too. This meal, for instance, is high in protein, and by packing in red onion, garlic, tomato, zucchini and spinach, we get a great serve of diets, which is necessary for brain health. I love doubling this recipe and taking a serve for lunch the following day.
Fiesta Burrito Cups
Prep time 15m
Cook Time 35m
- 2 tbsp extra virgin olive oil
- 2 red onions, chopped
- 2 garlic cloves, chopped
- 750 gm white fish fillet, cubed small
- 1 tbsp tomato paste
- 2 tbsp Mexican spice mix
- 2 handfuls baby spinach, chopped
- 2 zucchini, diced
- 2 Red capsicums, seeded and diced
- Sea salt and freshly ground black pepper
- 1 large avocado
- 12small cos lettuce leaves
- 1 Cup grated cheddar
- 1 Coriander sprigs, to serve
- Heat the olive oil in a large heavy-based frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until softened.
- Working in three batches, add the mince and cook, stirring occasionally, for 5-7 minutes, breaking it up with a wooden spoon. (If you add it all to the pan at once you will not achieve the little bit of browning that adds extra flavor.) Return all the mince to the pan.
- Add the tomato paste, Mexican spice mix, spinach, zucchini, tomato, and capsicum to the pan and cook, stirring, for another 15 minutes. Season to taste with salt and pepper.
- Meanwhile, mash the avocado flesh and season with salt and pepper.
- Place three lettuce leaves on each plate, then evenly divide the mince among the leaves. Top with a spoonful of mashed avocado, a sprinkling of cheese, and some coriander sprigs. Serve warm.