Coconut Curry Fish Burritos with Cilantro Creamed Kale

   First meal in my new home!

You can keep the fish out of these burritos, if you don't eat fish. The filling is tasty and substantial enough without it. Wondering why I'm cooking fish? Read my take on it here. 

I was inspired to whip up a raw kale salad to stuff inside this burrito after tasting an insanely delicious Kale Cesar Salad, from Lil Franks in NYC. 

I served these burritos with Brussels Sprouts, simply sauteed in a tiny bit of oil and salt.

Coconut Curry Fish Burritos with Cilantro Creamed Kale

by Sarah Farsh January 20, 2013

Fish:

• 1/2 lb tilapia fillets
• 1 can 365 Everyday Value™ Lite Coconut Milk
• 1-2 tbsp curry powder (of choice)
• salt and pepper to taste

Raw Cilantro Cream Kale

• 1 bunch lacinato kale, chiffonade
• 1/2 cup raw cashews
• 1 lime, juiced
• 1/2 cup cilantro leaves
• 1/2 cup water
• 1 clove garlic
• salt and pepper to taste

Burrito Stuffing:

• raw jalapeno (leave out if you're a baby)
• avocado
• cooked quinoa
• fresh cilantro leaves
• tomato slices

Preheat oven to 375. Place tilapia fillets into a pyrex dish. Sprinkle curry powder, salt and pepper on both sides. Poor coconut milk on top and bake uncovered for 7-10 minutes - until fish is flaky.

Meanwhile, in a VitaMix or high powered blender, blend cashews, lime juice, cilantro, water, garlic, salt and pepper together until creamed smooth. Chop up one bunch kale thinly (chiffonade) into a bowl, and poor cilantro cream on top. Mix well. 

Set up your burritos by stuffing them with the fish, kale, and burrito stuffing ingredents.