Fish Burrito Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into 1–1.5 inch wide strips. Season lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Make batter

In a bowl whisk together 3 tbs flour, 2 tbs cornstarch, 0.5 tsp baking powder, 0.5 tsp smoked paprika, and remaining 0.5 tsp salt and 0.25 tsp pepper. Gradually whisk in 0.5 cup ice-cold beer or sparkling water until a smooth, slightly thick batter forms. Batter should coat but not be overly heavy—adjust with a tablespoon more liquid or flour if needed.

Fry fish

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Dredge each fish strip lightly in a tablespoon of flour (not included separately) or a dusting of extra flour, then dip into batter, letting excess drip off. Fry in batches, turning once, until golden and crisp about 3–4 minutes per batch depending on thickness. Remove to a rack or paper towel-lined tray to drain and keep warm in a 200°F (95°C) oven while finishing remaining fish.

Combine 2 cups diced tomatoes, 0.5 cup diced white onion, 0.25 cup chopped cilantro, minced jalapeño (if using), 2 tbs lime juice and 0.75 tsp kosher salt in a bowl. Stir gently and taste; adjust salt and lime to preference. Let sit at room temperature for 10–15 minutes for flavors to meld.

Whisk together 0.25 cup mayonnaise, 2 tbs Greek yogurt, 1 tbs apple cider vinegar, 1 tsp honey, 1 tbs lime juice, 0.5 tsp kosher salt and 0.25 tsp pepper in a large bowl. Add 3 cups shredded green cabbage, 1 cup shredded red cabbage, 0.5 cup shredded carrot and 0.5 of a minced habanero (use more or less to taste). Toss thoroughly to coat. Refrigerate at least 10 minutes to allow flavors to marry. Taste and adjust seasoning before assembling.

Rinse 1 cup long-grain rice under cold water until water runs clear; drain. In a medium saucepan heat 1 tbs vegetable oil over medium heat. Add 0.25 cup chopped onion and 1 tsp minced garlic; sauté until translucent, about 2 minutes. Add drained rice and toast, stirring, for 2–3 minutes until lightly golden.

Stir in 0.5 cup tomato sauce, 1.5 cups broth, 0.25 tsp cumin and 0.75 tsp salt. Bring to a simmer, cover, reduce heat to low and cook undisturbed for 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Make crema: In a small bowl mix 0.5 cup sour cream, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tbs lime juice and 0.25 tsp salt until smooth. Taste and adjust chipotle or lime as desired.

Warm tortillas: Wrap 4 large flour tortillas in a damp towel and microwave 20–30 seconds or warm one at a time in a hot dry skillet 20 seconds per side until pliable.

Assemble burritos: Lay a warmed tortilla flat. Spoon about 0.5 cups Mexican rice down the center, then add 2–3 pieces of crispy fish, 2–3 tbs pico de gallo, 2–3 tbs habanero slaw, a drizzle (about 1–2 tbs) of chipotle crema, and sprinkle about 1 tbs chopped cilantro leaves. Fold in sides and roll tightly to form a burrito. Repeat for remaining tortillas and ingredients.

Finish (optional): For a crisp exterior, place burritos seam-side down in a hot skillet with a little oil and press slightly, cooking 1–2 minutes per side until golden. Serve with lime wedges.