- 300g Fresh Huon Ocean Trout Diced Chunks
- 2 tbsp Mexican spice mix
- 8 flour tortillas
- 2 cups cooked rice
- 2 corn cobs
- 1 tin of black beans, drained and rinsed
- 1 avocado
- 1/2 cup feta
- Limes and coriander to serve
Preheat oven to 100C
Toss the trout pieces in Mexican spice mix to coat and set aside.
Heat chargrill pan to high and chargrill the corn cobs, until golden each side. Cut the kernels off the cob and place them in oven to keep warm.
Cook the trout on the chargrill pan. Place in the oven to keep warm.
Chargrill the tortillas then keep warm in the oven.
Mash avocado with lime. Check the seasoning.
Assemble burritos starting with some rice, top with corn, black beans, avocado, trout and feta. Serve with lime wedges and coriander. Or place all ingredients on the table and everyone can build their own burritos!