lemon and chilli fish burrito
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lemon and chilli fish burrito
  • 1 teaspoon chilli flakes
  • ⅓ cup (80ml) lemon juice
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 2 teaspoons caster (superfine) sugar
  • sea salt and cracked black pepper
  • 4 x 150g firm white fish fillets
  • 250g cherry tomatoes, chopped
  • 4 tortillas
  • 1 avocado, sliced
  • 1 baby cos (romaine) lettuce, leaves separated
  • lime wedges, to serve