Spicy Crumbed Fish Burritos with Kimchi Yogurt

We’ve added a Korean twist to these Mexican fish burritos. You can find kimchi in the refrigerated section of the supermarket – not only is it spicy and delicious, but it’s full of healthy probiotics. Win-win.

Prep time: 10 mins Cooking time: 25 mins Serves: 4


For the Burritos
  • 4 Southern Blue Whiting Crumbed Fillets (we love United Fisheries)
  • 1 bag beta bite carrots, julienned (we love Wilcox)
  • 1 sweet petite cos, roughly chopped (we love The Fresh Grower)
  • 200g tomatoes, diced or quartered (we love Beekist)
  • ½ cup coriander, roughly chopped (we love Superb Herb)
  • 1 pack Mexican style tortillas (we love Giannis)
For the kimchi yogurt
  • ½ cup kimchi, drained
  • 2/3 cup plain unsweetened yogurt (we love Anchor)


  1. Preheat oven to 230C and cook the Southern Blue Whiting Crumbed Fillets as per packet instructions.
  2. To make the kimchi yogurt, mix the kimchi and yogurt together in a bowl.
  3. Heat tortillas as per packet instructions.
  4. Fill your tortillas with all the ingredients, drizzle with kimchi yogurt and enjoy.
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