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🍽️ Avocado Smoked Fish Wraps

412 kcal · 30 min · 4 servings

Ingredients

• 4 Tomato Tortillas
• 250 g smoked trout fillet
• 1 can borlotti bean (drained weight 250 g)
• 1 tsp cumin
• 0.5 coriander seeds
• 2 avocados
• 2 tbsp lemon juice
• 1 green chili pepper (chopped)
• 1 red onion (finely diced)
• 2 celery stalks
• salt
• pepper (from the mill)

Instructions

1. 1. Open the can of beans and pour the liquid into a small container. Drain the beans.
2. 2. Put cumin and coriander into a dry pan. Toast them briefly without oil until fragrant. Remove them from the pan.
3. 3. Crush the toasted spices in a mortar until they form a fine powder.
4. 4. Add the drained beans, the spice powder, and three tablespoons of the saved bean liquid to a blender.
5. 5. Blend the mixture into a creamy paste. Season to taste with salt and pepper.
6. 6. Peel the avocados and cut them in half lengthwise.
7. 7. Remove the pits and scoop out the flesh.
8. 8. Place the avocado flesh in a bowl and drizzle with lemon juice.
9. 9. Blend the avocado with the lemon juice until smooth.
10. 10. Wash the celery stalks and slice them into very thin pieces.
11. 11. Dice the onion into small cubes.
12. 12. Remove the seeds from the chili and dice it into small cubes as well.
13. 13. Set aside one tablespoon of the chili and onion cubes for decoration.
14. 14. Stir the remaining chili-onion mix and the celery slices into the avocado cream.
15. 15. Taste the avocado cream again and adjust seasoning with salt and pepper.
16. 16. Warm the tortillas according to the instructions on the package.
17. 17. Spread a layer of bean puree onto each tortilla.
18. 18. Break the trout fillets into bite-sized pieces and distribute them over the bean puree.
19. 19. Add a spoonful of the avocado cream to each wrap.
20. 20. Roll the tortillas up tightly.
21. 21. Sprinkle the finished wraps with the reserved chili and onion cubes.
22. 22. Serve the wraps immediately.

Nutrition per serving

• kcal: 412
• Protein: 26 g · Fett/Fat: 17 g · Carbs: 38 g