Fish burritos with red cabbage

Ingredients for 4 servings:

• 200 g flour
• ½ tsp salt
• 150 ml water, boiling!
• 400 g red cabbage
• 1 tomato(s)
• 1 small onion(s)
• 1 clove(s) garlic
• 1 small chili pepper(s), mild (jalapeno)
• 1 tbsp oil
• 3 tbsp ketchup
• ½ tsp salt
• 1 pinch(s) of pepper
• 1 tsp cumin
• 1 tsp oregano
• 1 tbsp white wine vinegar
• 400 g fish fillet(s), white (e.g. Alaska pollock)
• 1 tbsp white wine vinegar
• 1 bay leaf, dried
• 1 pinch(s) black cumin
• 1 tsp coriander, dried
• 1 pinch(s) of pepper
• ½ tsp salt
• 1 pinch(s) cumin
• ½ cup sour cream, for serving

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Tortillas/wraps and red cabbage, each one different

For the tortillas, mix the flour with salt, add boiling water, and knead into a smooth dough, first with a wooden spoon and then with your hands. Without letting it rest any longer, divide the dough into quarters and then roll out into flatbreads. Briefly fry each tortilla in a non-stick pan over medium heat. Cut the red cabbage into thin strips. Chop the onion, garlic, and tomato, and sauté in oil. Add the red cabbage, ketchup, vinegar, and spices, and fry briefly until the red cabbage has shrunk slightly but is still firm to the bite. Set aside. For the fish, fill a pan or saucepan with about 2 cm of water and bring to a boil with the vinegar and spices. Sauté the fish in this liquid until cooked through. To serve, take one tortilla and place red cabbage and fish in the center of the top 2/3. Drizzle with a little sour cream. First fold the flatbread in from the bottom up so that nothing can fall out, then fold in the sides. Prepared this way, the fish burrito can be eaten out of the hand. This recipe makes 4 burritos, which is enough for 2 people!