Our Fussy Eater Challenge: Loaded Fish Burritos
Updated: Jan 9
Recipe two in our challenge. Tesco's Loaded Fish Burritos recipe.
Recipe two in our Fussy Eater Challenge was also from Tesco's magazine: Loaded Fish Burritos.
Now, I admit I went a bit off piste. I didn't have all of the ingredients, so I supplemented the beans and left out the chillies. Anyway, the verdict...
I put the fish burritos in front of Jack and Erin.
Jack: "This looks yummy mummy".
Erin: *Looks sad*
Bless Jack, he's got really good at trying new foods lately (I must've done something right first time around). Erin on the other hand, tentatively picked up a carrot. Something she's used to!
We all tucked in, bar Erin. After nibbling at the carrot she said "down".
Enjoying my dinner too much, I was soft (naughty mummy), and let her get down from the table. However, after a few minutes, Erin came back and asked to sit on my lap. She started picking at her burrito and putting bits of it in her mouth. Pete (that's the hubby) and I gave each other the eye. We were trying not to make a big deal out of it. What we really wanted to say was "she's eating it!"
Now, Erin didn't eat the whole thing. But she certainly ate some of it. She had most of the wrap, a bit of a fish finger, and some spinach and rice. For us, this is a good result!
I'll certainly be trying the recipe again. Pete, Jack and I thought it was very yummy. It was so easy to cook too - a big plus for me.
I'm hoping the more I put the dish in front of Erin, the more she'll get used to it, and eat a bit more. We shall see.
Here's the recipe. Give it a go and let me know what you think.
Takes 35 minutes
10-pack frozen fish fingers
4 white tortilla wraps (I swapped these for wholewheat)
150g long-grain rice
1 tbsp olive oil
1 large onion, finely sliced
250g frozen sliced mixed peppers
395g tin taco mixed beans (I missed these out)
1/4 tsp crush chillies (I missed these out)
1. Cook the fish to pack instructions, adding the wraps for the last 5 minutes.
2. Meanwhile, cook the rice to pack instructions: drain, cover, set aside.
3. Heat the oil in large frying pan over a medium heat. Fry the onion for 10 minutes until soft, then increase the heat to high, add the peppers and stir-fry for 5 minutes. Stir in the beans and chillies, and cook for 2 minutes to heat through. Stir in 50g spinach and let it wilt.
4. Pile the rice into the centre of each wrap and spoon over the bean mixture. Slice the fish fingers into pieces and pile on top. Scatter over the remaining spinach, then roll up and slice in half to serve.
Good luck, and enjoy!