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Beer-Battered-Fish Burrito Bowl with Orange Avocado Salsa

Serves Serves 4     adjust servings


Ingredients

  • 1 recipe Coconut Jasmine Rice (or 4-6 cups cooked rice)
  • 1 to 2 18-ounce packages Gorton's Beer Battered Fish Fillets*

For the Orange Avocado Salsa

  • 1/4 cup fresh lime juice (2-3 limes)
  • 1 small red onion (or half a large onion), sliced very thin
  • 1 jalapeno, diced (seeds and membranes discarded)
  • 1 bunch cilantro, chopped and divided
  • 2 large oranges, chopped
  • 1 large avocado
  • salt and pepper to taste

For the Burrito bowls

  • 1 can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 2 cups frozen corn, thawed
  • 1/2 cup Queso Fresco, crumbled
  • Mexican Crema (or sour cream)
  • sliced avocados
  • sliced limes
  • sliced jalapenos

Instructions

  1. Start by making the rice. You don't have to make the recipe I've suggested, any kind of rice will do, but it sure is tasty with the coconut and cilantro flavors.
  2. Next make the Orange Avocado Salsa. Juice 2-3 limes (enough to make about 1/4 cup) and add to a medium bowl.
  3. Slice the red onion very thin. Rinse under cold water for a few seconds to get rid of some of the bite, then place in the bowl with the lime juice. (I just grabbed a handful and held it under the faucet for a few seconds, then threw it in the bowl.) Stir together to coat while you chop everything else, you want to start pickling the red onions a bit.
  4. Chop the jalapeno, discarding the seeds and membranes (unless you want it really spicy!) Add to the onions.
  5. Chop the bunch of cilantro. Add about 2 tablespoons to the onions.
  6. Chop up the 2 oranges (see photos) and add to the onions.
  7. Dice the avocado and add to the salsa.
  8. Season the salsa with salt and pepper (I used at least 3/4 teaspoon salt.)
  9. Drain and rinse the black beans and add to a bowl. Season with 1 teaspoon cumin and salt and pepper to taste. Don't be stingy now. Add 1-2 tablespoons chopped cilantro.**
  10. In another bowl, add salt and pepper to the thawed corn.
  11. Crumble the Queso Fresco in a bowl. Prepare any other garnishes you want. (More sliced avocado, limes, or jalapenos.)
  12. In 4 bowls, add rice, corn, beans, Orange Salsa, queso fresco, and beer battered fish.
  13. Serve with additional sliced avocado, sliced limes, sliced jalapenos, and a drizzle of Mexican Crema. (You can thin out sour cream with milk if you can't find Crema. Or just serve a dollop of sour cream as is.)

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