Calories
221 kcal
Protein
7.5 g
Fat
14 g
Carbohydrates
13 g
Quarter the white and red cabbages, then cut into thin strips. Put cabbages in a bowl. Then peel the onion and also cut into thin strips. Put the onion in another bowl, add the vinegar and mix.
Mash the flesh of avocado with a fork. Finely cut the hot pepper and add to the avocado. Add salt to taste.
Defrost the edamame and separate the beans from the pods.
Pour oil into a grill pan and heat up. Grill the salmon, scales side down, for 3 minutes. Flip over and continue frying for 1 more minute.
Lightly heat the tortillas in a grill pan, then put the avocado and pepper puree on each tortilla, add some edamame beans and cabbage. Remove the scales from the salmon, rip a little and put on tortillas along with the onions. Then roll up the burritos. Decorate with coriander.
Put on disposable gloves when chopping hot pepper.
Bon Appetit!
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