1/2 tsp sweet smoked paprika1/2 head of baby gem lettuce, roughly chopped1 lime, cut into wedges2 spring onions, finely choppedgrated zest and juice of – lime1 spring onion, finely choppedgrated zest and juice of – limeTo make the guacamole, scoop the avocado flesh into a bowl and mash it together with the remaining ingredients. Season to taste with salt and pepper and set aside.
Heat the olive oil in a frying pan over a medium-high heat, add the haddock, garlic and smoked paprika, and season with salt and pepper. Fry for 2-3 minutes, until the fish is cooked through, then transfer to a warm plate. When ready to serve, place a dry frying pan over a high heat. Warm the tortillas, one at a time, for about 30 seconds on each side or until softened.
To assemble the burrito, transfer the tortillas to 2 plates, divide the rice, lettuce and haddock between them and add as much salsa and guacamole as you like. Scatter with parsley or coriander and fold over the tortillas to enclose the filling. Serve the lime wedges on the side to squeeze over.
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