Ingredients
Burrito cup (50 mL) sour cream cup (50 mL) mayonnaise tsp (2 mL) toasted cumin seed, coarsely ground ⅛ tsp (0.5 mL) salt 1 tbsp (15 mL) freshly squeezed lime juice 4 cups (1 L) very finely shredded green cabbage 1 to 1 lb (625 to 750 g) halibut fillets 1 tbsp (15 mL) peanut or canola oil Salt and freshly ground pepper 4 large flour tortillas about 10-inches (25-cm) in diameter 1 ripe but firm avocado, sliced Extras (To Taste) 1 cups (375 mL) shredded Monterey Jack or other mild cheese 2 large Roma tomatoes, seeded and diced 4 green onions, thinly sliced 1 to 2 large jalapeo pepper, seeded and very thinly sliced cup (50 mL) chopped fresh corianderDescription
From Baja California (where The Dish Originated) To British Columbia, West Coast Restaurants Offer Fish Sandwiches Made With Flour (burrito) Or Corn (taco) Tortillas. This Is Healthy Fast Food For Travellers And Worth Sampling Over And Over Again As Every
Liquor Control Board Of Ontario
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